Voliero Brunello di Montalcino 2021

Voliero Brunello di Montalcino is pure Sangiovese from the Montalcino hills in Tuscany, built as much for energy and lift as for weight.

Montalcino, in southern Tuscany, is the source, and the man responsible is Andrea Cortonesi, who also runs Uccelliera. Nothing but Sangiovese goes into the bottle, and the long ageing the appellation sets down is served before release. Farming across the vineyards follows sustainable practice, and the wine is suitable for vegans.

A mentholated freshness opens things up, giving way to crushed cherry, mint leaf, clove and dusty rose. The palate runs silky and crunchy with red berries, then closes saline and spicy on edgy tannin, acidity and tart cranberry. Decant briefly, serve at 16-18°C, and try it with roast lamb, mushroom risotto or pecorino.

*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: Bold, Structured
Grape Varietal: Sangiovese
Tastes Like: Crushed cherries, mint leaf, clove, dusty roses, tart cranberry
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Brunello di Montalcino DOCG
Region: Tuscany, Italy
Terroir: Hillside vineyards with clay-limestone soils
Aging: Aged in large Slavonian oak casks
Serving Temperature: 16–18°C – Best served slightly below room temperature

Voliero is a renowned winery located in the hills of Montalcino, Tuscany. It is celebrated for producing traditional Brunello wines with elegance, depth, and complexity. Emphasising minimal intervention and careful oak ageing, Voliero wines reflect the natural character of Sangiovese and the unique terroir of Montalcino. Their 2019 Brunello is a prime example of precision winemaking and expressive fruit purity.

Red Meat: Grilled T-bone steak or beef ragu with pappardelle.
Game: Roasted venison or wild boar stew.
Poultry: Duck breast with cherry sauce or coq au vin.
Vegetarian: Eggplant parmigiana or mushroom risotto with truffle oil.

Pecorino Toscano: Firm and savoury, balances the wine's tannins.
Parmigiano Reggiano: Nutty and granular, enhances the wine's depth.
Aged Asiago: Sharp and complex, complements the wine's bold character.
Blue Cheese: Salty and rich, contrasts beautifully with the wine's fruit and spice.

Pici all'Aglione (Pici Pasta with Garlic Tomato Sauce)

Ingredients:

• 400g pici pasta (or thick spaghetti)
• 5 cloves garlic, finely sliced
• 400g canned peeled tomatoes
• 4 tbsp extra virgin olive oil
• 1 tsp sugar
• Salt and pepper, to taste
• Fresh basil leaves, to garnish

Instructions:

1. Heat olive oil in a pan over medium heat and gently sauté the garlic until soft but not browned.
2. Add tomatoes and sugar, then crush with a spoon. Season with salt and pepper and simmer for 20 minutes.
3. Meanwhile, cook pici in salted boiling water until al dente. Drain and reserve some cooking water.
4. Toss the pasta with the sauce, adding a splash of the reserved water if needed.
5. Garnish with fresh basil and serve hot with a glass of Voliero Brunello di Montalcino.