2000 Uccelliera Brunello di Montalcino Riserva DOCG

Tuscany, Italy

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Style Red - Bold and Structured
Grape Variety Sangiovese
Food Pairing Beef and Venison

- Vineyard notes: "Wine produced with selected sangiovese grapes from Brunello di Montalcino designated vineyards of approximately 7 hectares planted in 1975/1988/1998/2000 in Castelnuovo dell’Abate, south-east of Montalcino at an altitude that varies from from 150 (492 ft) to 350 (1150 ft) meters a.s.l. The soil is of medium consistency, calcareous-clayey with presence of sands and marl, rich in minerals and skeleton."
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Highlights

Winery

Uccelliera

6 products ranged between $26 - $140 (Avg. price ex tax)

Region or Appellation

Brunello di Montalcino

Tuscany / Italy

Grape Variety / Blend

Sangiovese

100% Sangiovese

Style

Red Wine

Red - Bold and Structured

Food Pairing

Beef and Venison

The general rule with all red meat is the leaner the meat, the...

Details

About the Product

Drinking Window: 2008-2025

Analytical Data

Alcohol ABV: 14.5%
Sweetness: Dry

Production Attributes

Maturation: Oaked
Oak Type: French, Slavonian
Ownership: Andrea Cortonesi
Closure Type: Cork
Vineyard Notes: Wine produced with selected sangiovese grapes from Brunello di Montalcino designated vineyards of approximately 7 hectares planted in 1975/1988/1998/2000 in Castelnuovo dell’Abate, south-east of Montalcino at an altitude that varies from from 150 (492 ft) to 350 (1150 ft) meters a.s.l. The soil is of medium consistency, calcareous-clayey with presence of sands and marl, rich in minerals and skeleton.

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Harvest Notes: Grapes are hand-picked by trained winery staff. The grapes selected during the harvest are the result of a careful management of the vegetative growth of the vines so that they express the characteristics of the appellation at their best.

Read more
Winemaking: The collected grapes reach the cellar in a short time and are addressed to the destemming process with the use of dry ice that prevent the berries from oxidation and, by cooling down the temperatures, preserve their original characteristics. Cool temperatures are kept for 7/8 days and allow the development of indigenous yeasts. The alcoholic fermentation starts spontaneously at about 12°C (53°F) up to 27°C (80°F) and lasts 25/30 days with frequent pump-overs. The sugars converted into alcohol at a temperature of 20°-25°C (68/77°F). After draining off the skins, malolactic conversion occurs in stainless steel.

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Ageing: The wine evolves in French and Slavonian oak vessels of various sizes for at least 30 months followed by a further refinement in bottle for a minimum of 16 months.

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Suggested Dishes to Pair With This Wine

Carbonnade de Boeuf Starter Course: Beef braised in beer; Contains: mustard; Belgian

Meat, braised Main Course: Western

Meatballs Main Course: Worldwide

Costata di Manzo Main Course: Grilled Tuscan rib; Contains: beef rib; Italian

Details

About the Product

Drinking Window: 2008-2025

Analytical Data

Alcohol ABV: 14.5%
Sweetness: Dry

Production Attributes

Maturation: Oaked
Oak Type: French, Slavonian
Ownership: Andrea Cortonesi
Closure Type: Cork
Vineyard Notes: Wine produced with selected sangiovese grapes from Brunello di Montalcino designated vineyards of approximately 7 hectares planted in 1975/1988/1998/2000 in Castelnuovo dell’Abate, south-east of Montalcino at an altitude that varies from from 150 (492 ft) to 350 (1150 ft) meters a.s.l. The soil is of medium consistency, calcareous-clayey with presence of sands and marl, rich in minerals and skeleton.

Read more
Harvest Notes: Grapes are hand-picked by trained winery staff. The grapes selected during the harvest are the result of a careful management of the vegetative growth of the vines so that they express the characteristics of the appellation at their best.

Read more
Winemaking: The collected grapes reach the cellar in a short time and are addressed to the destemming process with the use of dry ice that prevent the berries from oxidation and, by cooling down the temperatures, preserve their original characteristics. Cool temperatures are kept for 7/8 days and allow the development of indigenous yeasts. The alcoholic fermentation starts spontaneously at about 12°C (53°F) up to 27°C (80°F) and lasts 25/30 days with frequent pump-overs. The sugars converted into alcohol at a temperature of 20°-25°C (68/77°F). After draining off the skins, malolactic conversion occurs in stainless steel.

Read more
Ageing: The wine evolves in French and Slavonian oak vessels of various sizes for at least 30 months followed by a further refinement in bottle for a minimum of 16 months.

Read more

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2000 Uccelliera Brunello di Montalcino Riserva DOCG, Tuscany, Italy

2000 Vintage: Tuscany Learn more

Vintage quality: Average

Current condition: Likely past it

The 2000 Tuscan vintage was so-so.

The growing season suffered from difficult conditions with unsettled and frequently weird weather. A warm spring prompted early budburst and flowering but a wet, warm June caused an outbreak of mildew in the vineyards. After a cool J...

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Popularity relative to other wines, spirits and beers , irrespective of vintage, based on the number of searches from Nov 2023 to Oct 2025

Current Product

Uccelliera Brunello di Montalcino Riserva DOCG Tuscany, Italy

Benchmark

Sangiovese from Brunello di Montalcino

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Jancis Robinson

2000 Uccelliera Brunello di Montalcino Riserva DOCG

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