Andrea Cortonesi is best known for Uccelleria, in the warmer, southern part of Montalcino. Voliero is his other estate, with vineyards in the cooler, sandier-soiled, northern part of Montalcino (plus some high-altitude vineyards in the south). Volerio tends to be a bit more bright and elegant; Uccelliera more powerful. Indigenous fermentation is in stainless steel vats with indigenous yeasts, followed by aging for 30 months in large Slavonian and French oak casks (2500-5000 liters).
