Uccelliera Rosso di Montalcino 2022

Uccelliera Rosso di Montalcino is made from 100% Sangiovese, sourced from clay and sand soils rich in minerals. This wine is crafted from younger Brunello di Montalcino vineyards or those that produce grapes with a fresh character depending on the vintage.

*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: Medium-bodied, Fresh
Grape Varietal: Sangiovese
Tastes Like: Fresh red berries, subtle earthiness, balanced tannins
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: DOC Rosso di Montalcino
Region: Tuscany, Italy
Terroir: Clay and sand soils rich in minerals
Aging: Stainless steel tanks and bottle maturation
Serving Temperature: 16–18°C – Best served slightly chilled

Uccelliera is a renowned winery located in Castelnuovo dell'Abate, Montalcino, Italy. The winery focuses on producing wines that express the unique terroir of the region, combining traditional methods with modern techniques to create wines that offer balance and elegance. The Rosso di Montalcino, while a younger expression compared to its Brunello counterpart, offers a fresh and delightful drinking experience.

Seafood: Grilled prawns with garlic and lemon, or a seafood risotto.
Poultry: Roast chicken with rosemary and garlic, or turkey with a light berry sauce.
Vegetarian: Mushroom risotto or grilled vegetable skewers with olive oil.
Meat: Grilled lamb chops with rosemary, or pork with apple chutney.

Brie: Soft and creamy, balancing the wine's fruitiness.
Gruyère: Nutty and savoury, complementing the wine's fresh acidity.
Camembert: Earthy and creamy, pairing well with the wine's light tannins.
Fresh Goat's Cheese: Tangy and light, enhancing the wine's refreshing qualities.

Risotto al Tartufo (Truffle Risotto)

Ingredients:

• 1 cup Arborio rice
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 1/2 cup dry white wine
• 4 cups chicken or vegetable broth, kept warm
• 50g Parmesan cheese, grated
• 2 tbsp truffle oil
• Salt and pepper, to taste
• Fresh truffle shavings (optional)

Instructions:

1. Heat the olive oil in a large pan over medium heat. Add the chopped onion and cook until softened.
2. Add the rice and cook for 1–2 minutes until it starts to lightly toast.
3. Pour in the white wine and stir until it is absorbed by the rice.
4. Begin adding the warm broth, one ladle at a time, stirring frequently until the liquid is absorbed before adding more. Continue until the rice is creamy and cooked to your liking (around 18-20 minutes).
5. Stir in the Parmesan cheese and truffle oil. Season with salt and pepper.
6. Serve topped with fresh truffle shavings, if desired. Enjoy with a glass of Uccelliera Rosso di Montalcino for a true Tuscan experience.