VARIETY
100% Sangiovese selected from Montalcino.
PRODUCTION AREA
Vineyards in Castelnuovo dell'Abate, at elevations of 150-350 metres
on well-exposed hill slopes south-east of Montalcino.
ORGANOLEPTIC CHARACTERISTICS
Elegant and well balanced, powerful, but clean and smooth
and a dynamic rising finale.
AGEING
Maturation in Slavonian and French oak barrels for a minimum
of 24 months, in special vintages up to 36 months
AFFINAGE
Bottle ageing for a minimum of 6 months before released for sale.
SERVING SUGGESTIONS
Roast and stewed red meats, game, aged cheeses.
Uccelliera
In Castelnuovo dell'Abate, where my family is rooted and always with the work on the country and was connected for the village, I could acquire at the end of of 1986 a farmhouse with property and continue with it this tradition. The natural suitability of this soil for the cultivation of wine and olive trees as well as my business spirit me difficult moments helped to overcome. The acquisition I began right after to make important changes in order to transform the possession into predominantly the viticulture dedicated an agriculture enterprise. I maintained the original name "Uccelliera" (bird house). Although the emphasis of the yard should be the viticulture, the olive trees, which framed the farmhouse, stand calmly from respect for these several hundred years old plants. Growing and prospering the yard led to an expansion of the viticulture. Under careful retaining of the characteristic characteristics of building and environment the property house was reconditioned. In order to become fair the need according to the new functional premises for the wine preparing, development and storage to change the existing buildings made a cellar under without the characteristic of the place.
Sangiovese
Sangiovese is Italy's most important and widely planted grape varietal. Traditionally it is famous in all of the sub-regions of Tuscany particularly so in Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. Sangiovese is planted in almost all of the regions across Italy where it makes everything from savoury and spicy reds to supple and black fruit bombs.