Uccelliera Brunello di Montalcino 2019

Uccelliera Brunello di Montalcino is brooding yet intense, bursting from the glass with a wave of autumnal spices, crushed cherries, cedar shavings, and steeped plums, lifted by pine hints. This wine is deeply textural, elegant, and refined, with a dense wave of ripe wild berry fruits, guided by vibrant acidity and offset by oranges and balsamic herbs. It finishes grippy and extended with a black hole of tension and a sweet and sour sensation that lingers, as crunchy tannins resonate throughout. The 2019 is youthfully backward today, yet there's a balance that can’t be denied, especially as it opens up over twenty-four hours.

*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: Autumnal spices, crushed cherries, cedar, steeped plums, ripe wild berries, balsamic herbs
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 distinguished winery situated in Castelnuovo dell'Abate, Montalcino, Tuscany. Known for producing exceptional wines that express the region's unique terroir, Uccelliera's Brunello di Montalcino 2019 is a striking example of balance and potential. The wine is youthful yet poised for long-term development, revealing complexity and elegance as it opens up over time.

Seafood: Grilled octopus with lemon and olive oil, or a rich seafood risotto.
Poultry: Roast duck with a cherry glaze, or pheasant with wild mushrooms.
Vegetarian: Mushroom risotto with truffle oil, or roasted root vegetables with rosemary.
Meat: Bistecca alla Fiorentina, or slow-braised lamb shanks with garlic and rosemary.

Brie: Soft and creamy, complementing the wine's berry and spice notes.
Parmigiano-Reggiano: Nutty and firm, balancing the wine's depth and structure.
Camembert: Earthy and creamy, enhancing the wine's rich complexity.
Pecorino Sardo: Salty and tangy, accentuating the wine's vibrant acidity.

Ragù di Cinghiale (Wild Boar Ragù)

Ingredients:

• 500g wild boar, finely diced
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 carrots, finely chopped
• 1 celery stalk, finely chopped
• 1 cup red wine
• 2 cups tomato sauce
• 2 tbsp fresh rosemary, chopped
• Salt and pepper, to taste
• Fresh pasta (e.g., pappardelle), for serving
• Grated Parmesan cheese, for garnish

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrots, 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 2–3 hours, stirring occasionally until the sauce thickens and the meat is tender.
5. Cook the pasta according to the package instructions. Drain and toss with the wild boar ragù.
6. Serve topped with grated Parmesan cheese. Enjoy with a glass of Uccelliera Brunello di Montalcino 2019 for an authentic Tuscan meal.