Voliero Rosso di Montalcino 2020

Elegant and refined with alluring red and black fruits, floral notes and a touch of mocha, Voliero Rosso di Montalcino is crafted from the younger Brunello vines. This wine offers charm and structure, showcasing the purity of Sangiovese in a more approachable style. It is ideal with pork dishes seasoned with rosemary, grilled tuna, classic pasta pomodoro or bolognese, and fine Italian cheeses.

*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, Refined
Grape Varietal: Sangiovese
Tastes Like: Red cherry, blackberry, rose, mocha, herbs
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Rosso di Montalcino DOC
Region: Tuscany, Italy
Terroir: Marl and limestone soils at high elevation
Aging: Aged in large Slavonian oak casks
Serving Temperature: 16–18°C – Best served slightly below room temperature

Voliero is the creation of Andrea Cortonesi, owner of the acclaimed Uccelliera estate. Produced from younger Sangiovese vines in Montalcino, Voliero Rosso di Montalcino offers an elegant and expressive take on this classic region. With a focus on traditional ageing and minimal intervention, the wines of Voliero reflect grace, finesse, and terroir purity.

Seafood: Grilled tuna with capers and lemon.
Poultry: Herb-roasted chicken or duck with balsamic glaze.
Vegetarian: Pasta pomodoro or eggplant parmigiana.
Meat: Pork loin with rosemary or beef bolognese.

Brie: Creamy and smooth, enhancing the wine's floral notes.
Gruyère: Nutty and savoury, balancing the red fruit.
Camembert: Earthy and mild, complementing the mocha accents.
Pecorino: Salty and firm, perfect with the wine's acidity and depth.

Arista di Maiale al Rosmarino (Tuscan Roast Pork with Rosemary)

Ingredients:

• 1.2kg pork loin
• 3 garlic cloves, sliced
• 3 sprigs rosemary
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 glass dry white wine

Instructions:

1. Make small incisions in the pork and insert garlic and rosemary leaves.
2. Rub with olive oil, salt, and pepper. Sear in a pan until browned.
3. Place in a baking dish, deglaze pan with wine and pour over pork.
4. Roast at 180°C for about 1 hour or until cooked through.
5. Slice and serve with a glass of Voliero Rosso di Montalcino for a perfect pairing.