Uccelliera Brunello di Montalcino Riserva 2015

Uccelliera Brunello di Montalcino Riserva is a full-bodied red wine from Tuscany, Italy, made exclusively from Sangiovese grapes. Produced only in exceptional vintages, this Riserva is sourced from the estate’s oldest vineyards, showcasing intense structure, layered dark fruits, refined tannins, and remarkable ageing potential. Aromas of black cherry, dried herbs, leather, and subtle oak lead to a rich, elegant palate with a persistent finish.

*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, Structured
Grape Varietal: Sangiovese
Tastes Like: Black cherry, dried herbs, leather, subtle oak
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Brunello di Montalcino DOCG
Region: Tuscany, Italy
Terroir: Clay-limestone soils with marine deposits
Aging: Aged in large oak barrels followed by bottle ageing
Serving Temperature: 16–18°C – Decant before serving

Uccelliera is a renowned family-run estate located in the southern part of Montalcino, Tuscany. Known for its meticulous vineyard management and traditional winemaking practices, Uccelliera produces wines with remarkable elegance and depth. Their Brunello di Montalcino Riserva is a celebrated expression of Sangiovese, made with passion, precision, and a deep respect for the land.

Beef: Braised beef cheek or bistecca alla Fiorentina.
Lamb: Herb-crusted rack of lamb or slow-roasted lamb shoulder.
Game: Wild boar ragù or venison stew.
Pasta: Pappardelle al cinghiale (wild boar) or tagliatelle with mushroom ragu.
Cheese: Aged Pecorino Toscano or Parmigiano Reggiano.

Pecorino Toscano: Firm and salty, enhancing the wine's earthy notes.
Parmigiano Reggiano: Savoury and nutty, a classic Italian match.
Taleggio: Semi-soft and pungent, adding a creamy contrast.
Provolone Piccante: Sharp and tangy, standing up to the wine's structure.

Pappardelle al Cinghiale (Pappardelle with Wild Boar Ragù)

Ingredients:

• 400g pappardelle pasta
• 500g wild boar shoulder, diced
• 1 carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup red wine
• 400g canned tomatoes
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 2 bay leaves
• Salt and pepper, to taste
• Fresh rosemary and thyme

Instructions:

1. Heat olive oil in a heavy saucepan and sauté onion, carrot, celery, and garlic until soft.
2. Add wild boar, season with salt and pepper, and brown the meat.
3. Pour in red wine, scraping the bottom of the pan, and let it reduce by half.
4. Add canned tomatoes, tomato paste, bay leaves, and herbs. Simmer for 2–3 hours until the meat is tender.
5. Cook pappardelle according to package instructions, drain, and mix with the ragù.
6. Serve hot with grated Parmigiano Reggiano.