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Uccelliera Brunello di Montalcino 2019
Uccelliera Brunello di Montalcino 2019
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Description
Description
The 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.
Wine Details
Wine Details
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
Winery
Winery
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.
Food Pairings
Food Pairings
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.
Cheese Pairings
Cheese Pairings
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.
Recipe
Recipe
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:
- Heat the olive oil in a large pan over medium heat. Add the onion, garlic, carrots, and celery, and sauté until softened.
- Add the wild boar meat and brown on all sides.
- Pour in the red wine, scraping up any browned bits from the pan. Let the wine reduce by half.
- Add the tomato sauce, rosemary, salt, and pepper. Simmer for 2–3 hours, stirring occasionally until the sauce thickens and the meat is tender.
- Cook the pasta according to the package instructions. Drain and toss with the wild boar ragù.
- Serve topped with grated Parmesan cheese. Enjoy with a glass of Uccelliera Brunello di Montalcino 2019 for an authentic Tuscan meal.
