2013 Uccelliera Rosso di Montalcino

SKU #1213983 91 points Vinous

 The 2013 Rosso di Montalcino captures the essence of this site rich in clay and limestone, where the wines are ample and broad in style. Dark cherry, plum, smoke, lavender and spice notes blossom in a resonant Rosso loaded with personality. This is a fabulous showing from Andrea Cortonesi. (AG)  (2/2015)

90 points James Suckling

 Aromas of blueberries, blackberries and lemons follow through to a full body, light tannins and a fresh finish. Drink now.  (10/2015)

Robert Parker's Wine Advocate

 The 2013 Rosso di Montalcino opens to easy fruit intensity and sharp mineral tones of brimstone and pencil shaving that you note immediately. Those dusty tones slowly turn to bright cherry, licorice and cola. Rosso di Montalcino is one of Italy's most food-friendly wines (think pasta, grilled sausage and lasagna) and this wine is a good example of why. Fresh acidity and easy tannins offer a smooth and informal drinking experience. Andrea Cortonesi impresses once again with a set of breathtaking wines. (ML)  (2/2015)

Wine Enthusiast

 Subtle berry and wildflower aromas lead the nose of this bright, friendly red. The informal palate offers crushed wild cherry, raspberry and a hint of clove alongside soft, rather fleeting tannins. (KO)  (9/2015)

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Price: $22.99
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By: Greg St. Clair | K&L Staff Member | Review Date: 8/18/2015 | Send Email
The nose of this wine is just filled with savory, spicy, earthy aromatics, on the palate it is supple, balanced with a bit of very fine grain tannin, more spicy fruit and leather with a very long finish a really superb wine.
Drink from 2015 to 2023

By: John Downing | K&L Staff Member | Review Date: 8/11/2015 | Send Email
Andrea Cortonesi is a talented winemaker dedicated to crafting notable reds from Montalcino, and his 2012 Rosso is definitely one to take seriously. This is a bigger, denser and more darkly fruited Sangiovese that takes a bit of time to open up before it struts its stuff. Put this one down for a few months if possible or enjoy with aeration. Meats, heavier pastas and hard cheeses with this one.

By: Mike Parres | K&L Staff Member | Review Date: 8/4/2015 | Send Email
This is drinking GREAT ! right now and will over the next couple of years (but only if you can keep your hands off it and keep some in the cellar). Here is a wine that packs a wallop and lots of bang for your buck all in one! Give this rosso about an hour to open up and stand back, on the palate you will find strawberries and black cherries, a little bitter coco and some toasty oak & vanilla, fine tannins and a hint of Montalcino dust on the long finish.

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- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Alcohol Content (%): 14