Uccelliera Brunello di Montalcino 2017

Uccelliera Brunello di Montalcino is made from 100% Sangiovese, sourced from vineyards in Castelnuovo dell'Abate, located at elevations of 150-350 metres on well-exposed hillslopes south-east of Montalcino. This wine is known for its elegance and refinement, showcasing the unique terroir of the region.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Elegant
Grape Varietal: Sangiovese
Tastes Like: Dark cherries, tobacco, earthiness, balanced tannins
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: DOCG Brunello di Montalcino
Region: Tuscany, Italy
Terroir: Hillslopes of Castelnuovo dell'Abate, rich in minerals
Aging: Matured in oak barrels and bottle
Serving Temperature: 18–20°C – Best served at room temperature

Uccelliera is a renowned winery situated in Castelnuovo dell'Abate, in the heart of Montalcino, Tuscany. The winery is celebrated for producing wines that capture the elegance and complexity of the region's terroir. The Brunello di Montalcino is a standout offering from Uccelliera, crafted from the finest Sangiovese grapes and aged to perfection in oak barrels, ensuring a wine of depth and character.

Seafood: Grilled octopus with lemon and herbs, or a rich seafood pasta.
Poultry: Roast duck with orange sauce, or pheasant with wild mushrooms.
Vegetarian: Risotto with wild mushrooms, or roasted root vegetables.
Meat: Bistecca alla Fiorentina, or braised lamb with rosemary.

Brie: Creamy and soft, balancing the wine's rich flavours.
Parmigiano-Reggiano: Nutty and savory, complementing the wine's structure.
Camembert: Earthy and creamy, pairing well with the wine's complexity.
Pecorino Toscano: Firm and tangy, enhancing the wine's bold character.

Pappardelle al Cinghiale (Wild Boar Pappardelle)

Ingredients:

• 500g pappardelle pasta
• 500g wild boar meat, diced
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 cup red wine
• 2 cups tomato sauce
• 2 tbsp rosemary, chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the onion, garlic, carrot, and celery, and sauté until softened.
2. Add the wild boar meat and brown on all sides.
3. Pour in the red wine, scraping up any browned bits from the pan. Let the wine reduce by half.
4. Add the tomato sauce, rosemary, salt, and pepper. Simmer for 1.5–2 hours until the sauce is thick and the meat is tender.
5. Meanwhile, cook the pappardelle according to package instructions. Drain and toss with the wild boar sauce.
6. Serve hot, garnished with fresh parsley. Pair with a glass of Uccelliera Brunello di Montalcino for a true Tuscan experience.