Brunello Di Montalcino Uggiano 2013
Ref : 480582
Bottle 75 cL
i.e. 54 € / liter
1 product(s) sold since yesterday
- Keeping level 2022
- Service temperature °
Our food and wine pairings
- White meat
- Soft cheese
Our oenologists' opinion
This dark ruby wine releases nice and complex fragrances of leather and eucalyptus. Suppleness and frankness characterize the attack that unveils smooth tannins and a full-bodied side. A great taste of grilled red fruits spices the whole. Tasteful, the finish is also well-balanced and persistent.
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Domain and appellation
Brunello Di Montalcino
Wines of the Azienda UGGIANO are elaborated in the purest tradition of the Chianti. The vineyard has been founded at the beginning of the 70’s, at the château of Montespertoli (13th century) near Florence.
- Terroir: Caves are set at the heart of the Chianti vineyard. Vineyards are extending on hills, peaking at 300 meters, between the Tuscan villages of Montespertoli, Montelupo Fiorentino and San Casciano, in the valley of Pesa. The climate is a Mediterranean one, with lots of sunny days. It ensures a gradual and complete ripening of the grapes. The terroir of Brunello di Montalcino is a mosaic characterized by diverse exposure and altitude, from the hills of the low valley of Val d’Orcia to the highest slope of Monte Amiata. It brings complexity and highness to the wines.
- Wine-making: The maturing of UGGIANO wines is made using little barrels of 225 liters coming from the cooperage of the French region of the Massif Central (Allier, Vosges and Nevers). The fermentation with maceration lasts from 18 to 22 days. The process is made controlling the temperature between 26 to 28°C.
- Sangiovese : 100%