Uccelliera Brunello di Montalcino 2018

The 2018 Uccelliera Brunello di Montalcino is lush with wooded spices, preserved cherry, sweet tobacco, and dried roses. Full-bodied on the palate, it has a compact structure, with ripe tannins, crunchy fruits, refreshing acidity, and fantastic balance. Notes of fresh sage, dusty earth, and berries are also layered throughout. With the potential to develop beautifully over the years into polished leather nuances, this is a fantastic and sunny wine.

*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, Balanced
Grape Varietal: Sangiovese
Tastes Like: Wooded spices, preserved cherry, sweet tobacco, dried roses, fresh sage, dusty earth, berries
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: DOCG Brunello di Montalcino
Region: Tuscany, Italy
Terroir: Hillslopes of Castelnuovo dell'Abate, mineral-rich soils
Aging: Aged in oak barrels and bottle maturation
Serving Temperature: 18–20°C – Best served at room temperature

Uccelliera is a well-respected winery in Castelnuovo dell'Abate, Montalcino, Tuscany. It is renowned for producing wines that express the elegance and complexity of the Montalcino terroir. The 2018 Brunello di Montalcino is a prime example of Uccelliera's commitment to quality, offering a wine that balances power with finesse and promises to age gracefully for years to come.

Seafood: Grilled tuna with olive tapenade, or a seafood stew.
Poultry: Roast pheasant with a berry sauce, or duck breast with a fig glaze.
Vegetarian: Mushroom risotto with truffle oil, or grilled vegetable platter with balsamic reduction.
Meat: Bistecca alla Fiorentina, or braised lamb shank with rosemary and garlic.

Brie: Soft and creamy, balancing the wine's boldness.
Parmigiano-Reggiano: Nutty and firm, complementing the wine's complex profile.
Camembert: Earthy and creamy, pairing perfectly with the wine's rich fruitiness.
Pecorino Romano: Tangy and salty, enhancing the wine's bold character.

Tagliatelle al Tartufo (Truffle Tagliatelle)

Ingredients:

• 400g tagliatelle pasta
• 50g fresh black truffle, thinly sliced
• 2 tbsp butter
• 1 clove garlic, minced
• 1/2 cup heavy cream
• 50g Parmesan cheese, grated
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. Cook the tagliatelle according to package instructions. Drain, reserving some pasta water.
2. In a large pan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant.
3. Pour in the heavy cream and stir. Let the cream simmer for a few minutes until it thickens slightly.
4. Add the cooked tagliatelle to the pan, tossing to coat in the cream sauce. If needed, add some pasta water to achieve the desired consistency.
5. Stir in the grated Parmesan cheese, and season with salt and pepper.
6. Serve the tagliatelle topped with fresh truffle slices and chopped parsley. Enjoy with a glass of Uccelliera Brunello di Montalcino for an authentic Tuscan dining experience.