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Tasting Notes
Medium-plus bodied, tone & backbone wine with ample structure and complexity, with flavors and aromas of red, black and sour cherry, tobacco, rose, forest floor, and complex anise spice that lingers in the finish.
Body is the impression of a wines weight, density, or its ‘mouth-feel’. Some wines feel weighty, or full bodied, while others feel light bodied. Wine runs the gamut from light to full, with most falling somewhere in between.
TANNIN
Low
Subtle
Balanced
Pronounced
High
Tannin can range greatly in wine, but it is necessary to some degree, and a necessary constituent for red wines to age well. In high amounts, it can cause a drying affect, which is sensed mostly on the gums and tongue. Tannin is a natural preservative extracted from grape skins, otherwise known as polyphenols that are micronutrients and antioxidants with potential health benefits.
ACIDITY
Soft
Subtle
Balanced
Pronounced
High
Acidity is a foundational component in wine. In fact, low acidity, or ‘flabby’ wine (as the term suggests) is a negative. You can sense acidity mainly on the sides of your tongue. Acidity generally ranges from balanced to high. Crisp acidity adds freshness, making your mouth water. Acidity is a necessary element and helps to balance other components.
SWEETNESS
Dry
Off Dry
Medium Dry
Medium Sweet
Very Sweet
Most wines are characterized as dry to off-dry, but there are some grape varietals, like Riesling, that run the gamut from dry to sweet. The tip of the tongue mainly detects sweetness, which is why it is often the primary characteristic detected. Sweetness is derived from residual sugar that did not ferment into alcohol.
ALCOHOL
14.5%
Alcohol is the by-product of fermentation. Differing grape varieties have differing potential alcohol levels, but regardless warmer areas result in riper grapes resulting in higher alcohol. Alcohol level is an objective number, but its affect on its palate impression is largely determined with how well integrated and balanced it is with other components.
Sangiovese is grown throughout Central Italy, but is most famous for Brunello Di Montalcino and Chianti Classico in Tuscany. While historically the quality of Sangiovese wines was variable, the best wines are influenced by terroir and low yields. At its best, it makes some of some of Italy’s best wines. It performs particularly well on limestone soils at higher altitudes yielding elegant age-worthy Tone & Backbone wines with a complex combination of red fruit, earth, and minerals.
The Uccelliera estate was established by winemaker Andrea Cortonesi in 1986 when he purchased land from the Ciacci Piccolomini estate, which at the time were his employers, to then venture out on his own. His first vintage was 1991 with the production of a miniscule 500 bottles.
Located in the stony southeast hills of Castelnuovo dell’Abate, Uccelliera benefits from an enviable terroir: Mount Amiata offers a natural barrier of protection in the south-east side along with Poggio d’Arna in the south-west. The marine breeze from the valley adds to the microclimate, particularly well-suited to growing vines.
The beauty of Uccelliera wines is not only in its special terroir, but also the attention paid by Andrea in every step of the winemaking process. All vineyard work is exclusively done by hand using sustainable practices. The resulting wines balance power and elegance, with complex aromatics, and distinctive character.
Sour Cherry
Tobacco
Anise
Organic
