Voliero Toscano Rosso IGT 2020

Voliero Toscano Rosso IGT is a medium to full-bodied red wine from Tuscany, Italy, crafted from 100% Sangiovese grapes. Created by Andrea Cortonesi of Uccelliera fame, this wine represents a refined yet approachable expression of Sangiovese, with vibrant red cherry, plum, earthy spices, and a touch of floral lift. It combines traditional Tuscan character with modern finesse, offering depth, balance, and excellent drinkability.

*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 to full-bodied, Elegant
Grape Varietal: Sangiovese
Tastes Like: Red cherry, plum, earthy spice, floral notes
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Toscano Rosso IGT
Region: Tuscany, Italy
Terroir: Clay and limestone soils with good drainage
Aging: Aged in large Slavonian oak casks
Serving Temperature: 16–18°C – Decant before serving

Voliero is a project by Andrea Cortonesi, the renowned winemaker behind Uccelliera. Situated in the cooler northern slopes of Montalcino, the Voliero vineyards bring a unique elegance and freshness to the wines. Dedicated to showcasing the purity of Sangiovese, Voliero wines are crafted with minimal intervention, allowing the terroir to shine through in every bottle.

Pork: Tuscan-style roast pork or porchetta.
Pasta: Pici all'aglione or tagliatelle with sausage and fennel.
Beef: Grilled steak with rosemary or beef tagliata.
Vegetarian: Eggplant parmigiana or wild mushroom risotto.
Cheese: Aged Pecorino or Caciotta Toscana.

Pecorino: Hard and savoury, matching the wine's rustic edge.
Caciotta Toscana: Semi-soft and mellow, adding creaminess.
Fontina: Buttery and nutty, softening the tannins.
Asiago: Mildly spicy, complementing the wine's fruit notes.

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

Ingredients:

• 400g pici pasta (or thick spaghetti)
• 6 large garlic cloves, thinly sliced
• 400g canned peeled tomatoes
• 3 tbsp extra virgin olive oil
• Salt and pepper, to taste
• Pinch of sugar (optional)
• Fresh basil leaves, for garnish

Instructions:

1. Heat olive oil in a pan and gently sauté garlic until fragrant but not browned.
2. Add peeled tomatoes, season with salt, pepper, and a pinch of sugar if needed.
3. Simmer for 15–20 minutes until the sauce thickens slightly.
4. Cook pici pasta until al dente, drain, and mix with the sauce.
5. Garnish with fresh basil and serve hot with grated Pecorino.