2015 Uccelliera Rosso di Montalcino

SKU #1299738 92 points James Suckling

 A red with juicy fruit, hints of chocolate and some cedar. Medium body, fine tannins and a savory finish. Drink now.  (9/2017)

90 points Wine Spectator

 Dense, with beefy tannins backing the cherry, leather and earth flavors. The firm yet juicy finish shows tobacco and iron accents. Drink now through 2020. (BS)  (6/2017)

Jancis Robinson

 Light cherry red. Soft and sweet cherry fruit on the nose. This is lovely for a Rosso, has great fruit but is not simply fruity thanks to a depth and spice on the mid palate, a richness without loss of freshness. The tannins are still quite firm but rounded and spicy. Drink 2017-2020. (JH)  (11/2017)

K&L Notes

Uccelleria's Rosso di Montalcino is a great early drinking red picked from the youngest Brunello vineyards--perfect for those who love Brunello but don't want to wait for it to mature (or fork over the clams for it). The Sangiovese grapes were grown at vineyards in Castelnuovo dell'Abate at elevations up to 1200 feet. Velvety, fruity and balanced, it is a great companion to tomato-sauced pastas and prosciutto-focused hors d'oeuvres.

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Price: $26.99
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Staff Image By: John Downing | K&L Staff Member | Review Date: 8/21/2017 | Send Email
This is not only an impressive Rosso but also one of the best 2015s I've tasted. Andrea Cortonesi really captures the vintage with this complex, full-bodied Sangiovese. It's so good, in fact, that it might be mistaken for a great Brunello in a lesser vintage. The Uccelliera Rosso offers concentrated fruit and deftly integrated tannins and acidity. A truly outstanding wine.

Staff Image By: David Othenin-Girard | K&L Staff Member | Review Date: 7/18/2017 | Send Email
Another one of these awesome Rossos that's reinvigorating my interest in Montalcino. Bold savory nose of spice, slightly smokiness, and distinctly old school character without being unapproachable. This is old school in a way that almost anyone could appreciate. It very generous and lively on the palate and finishes long and quite clean considering the striking savory quality on nose. Stupendous stuff, which serious buyers should be trying to buy by the case.

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 5/23/2017 | Send Email
The nose of this wine is smoky, savory, umami driven and reminds me a lot of the aromas from the 2010 vintage and they were heavenly. It isn’t as if there is a lack of fruit it’s just that it’s not that ebullient California fruity forwardness. The fruit in this wine is part of that savory nose it’s just integrated, the wild cherry aromatics are less like a bowl of Jell-O they’re more like that pungent, earthy, aromatic, dried cherries can give, concentrated but not “fruity”. On the palate you sense this is Sangiovese immediately, the long axis that gives wines from Montalcino that great length and lift. There is no sense of sweetness on your tongue but you can feel the movement, that electric vibrancy driving the flavors and the supple texture. The finish is very well balanced, complex and persistent. This is a wine that is really drinkable now, but I always like to decant Sangiovese for an hour or two, it opens an expressive option. This wine will age very well, 10-15 years from the vintage opening, gaining complexity.
Drink from 2017 to 2026

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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.