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).
Our own Marc Greilsamer took it home this week and served it with a sausage ragù. His report:
Decanted for two hours (thought I’d have dinner ready sooner).
Very friendly, approachable, high-toned for a Brunello. Still primary.
After some time in the glass, it became more earthy and leafy.
In short, hard not to like.
Marc’s wife Angela’s notes: cherries and hay.
So: Decant it (and/or stash it away for 2-10 years.) Pour it into a Bordeaux or other large glass. Cook some meat or break out some aged cheese. It will be hard not to like.
