{"id":33986,"date":"2025-01-18T02:11:02","date_gmt":"2025-01-18T02:11:02","guid":{"rendered":"https:\/\/peraltafinancing.com\/alcohol\/marisa-finetti-rockin-the-brunello-in-montalcino\/"},"modified":"2025-01-18T02:11:02","modified_gmt":"2025-01-18T02:11:02","slug":"marisa-finetti-rockin-the-brunello-in-montalcino","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=33986","title":{"rendered":"MARISA FINETTI | Rockin\u2019 the Brunello in Montalcino"},"content":{"rendered":"


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In the early Miocene period, the Tuscan hills were submerged under sea level due to the Earth\u2019s violent movement. This led to the creation of valleys, which were later flooded by seawater. When the seawater dried out, it left behind <\/span>deposits of calcium carbonate<\/span> from seashells, which underwent various processes such as recrystallization, compaction, uplift, exposure, and weathering. Over time, these processes resulted in the formation of alabaster deposits in cracks and layers in sedimentary rocks like limestone.\u00a0<\/span><\/p>\n

Montalcino is renowned not only for its exquisite wines but also for its rich geological history, which has significantly influenced the characteristics of its wines.<\/span><\/p>\n

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Although alabaster may not directly impact the wines in Montalcino (and I\u2019m just a geology enthusiast), its presence highlights the geological events and ancient seas that gave rise to the diverse range of soils found in Montalcino, including clay, galestro, limestone, alluvial soils, gravel, and sea fossils. These varied soil types contribute to the unique characteristics of the wines.<\/span><\/p>\n

During my first visit to Montalcino, I made my way to <\/span>Uccelliera<\/span><\/a>, renowned for producing <\/span>Brunello di Montalcino<\/span><\/a>, a beloved Sangiovese gem in the world of wine. The estate is situated in Castelnuovo dell\u2019Abate, a quaint little hamlet that has a magnificent abbey (Abbazia di Sant\u2019Antimo) that was constructed from now-abandoned quarries of alabaster\/white onyx, a variation of travertine.<\/span><\/p>\n

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Uccelliera is a boutique property of 6.5 hectares. Owner Andrea Cortonesi previously worked at esteemed wineries such as Ciacci Piccolomini, Poggio di Sotto, and Mastrojanni before establishing his venture in the mid-1980s. The winemaking style at Uccelliera is predominantly traditional. The wines are characterized by fruity red brightness, refined tannins, and minimal to no new oak influence. Andrea\u2019s style showcases grapes from three different elevations where his vineyards are located.<\/span><\/p>\n

Eager to arrive, I accidentally took a wrong turn, which led me to a narrow gravel road, lined on each side with high-growing shrubs and towering trees. And out of nowhere, giant slabs of striated white and tan rocks the size of minivans bordered the path as I descended deeper into a dense forest.<\/span><\/p>\n

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What is this magical place hidden below the town of Castelnuovo dell\u2019Abate, where I can now hear the Orcia River not too far in the distance, a forest crawling wild with vegetation, yellow crowns of blooming Ginestra (Scotch Broom), and a rare partridge sighting? I was off-course in an abandoned white onyx mine \u2026 which evolved from dehydrating seas! <\/span><\/p>\n

Lost, yet I immediately felt a profound connection!<\/span><\/p>\n

Montalcino is a spectacular example of a wine-growing region rich in biodiversity. The diverse landscape, which includes vineyards, forests, and hills, supports a variety of flora and fauna.<\/span><\/p>\n

We also know that the soils in Montalcino are generally rich in minerals due to the region\u2019s complex geological history. These minerals can affect the vine\u2019s growth and the grapes\u2019 composition, contributing to the wine\u2019s unique characteristics.<\/span><\/p>\n

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Here, in the \u2018subzone\u2019 of Castelnuovo dell\u2019Abate, located in the southeast of Montalcino\u2019s hilltop, the area overlooks the Orcia River and lies adjacent to the dormant volcano, Mount Amiata. A lovely patchwork of soils \u2013 sands, limestones, and clays \u2013 at altitudes ranging from 150-400m \u2013 facilitates wines of great complexity and character.<\/span><\/p>\n

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Being in a warmer southern sub-zone of Montalcino, it is protected from cold easterly winds by the extinct Amiata volcano on one side, and it is open to salty hot Mediterranean winds from the west. Generally speaking, this climate leads to wines that are darker, richer, more mouth-filling, ready-to-drink-earlier (but also age well), and exotically heady than those from north of Montalcino.\u00a0<\/span><\/p>\n

After treading this land and feeling the freshness at the highest elevation ridge to the closeness of the river in the clearing between the woods and white onyx wonderland, it is clear why Montalcino\u2019s soils and microclimates play a significant role in the characteristics of its wine.<\/p>\n

Each soil type adds unique characteristics to the wines. Galestro, compressed layers of clay schist, produce wines with structure and minerality, while the limestone-based Alberese soils impart elegance and balance. Meanwhile, the calcareous clay soils, found in the lower elevations, add richness and roundness to the wine\u2019s profile. <\/span>The combination of<\/span> these soils at different elevations allows winemakers to create wines that showcase a wide range of flavors, textures, and aromas, adding depth and character to the wines.<\/span><\/p>\n

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Ucceliera\u2019s Brunello di Montalcino combines fruit from all three elevations. The wines typically exhibit intense aromas of ripe red fruits, such as cherry and plum, along with floral notes, earthy undertones, and hints of spice. They are full-bodied with well-integrated tannins, vibrant acidity, and a long, lingering finish. With age, Uccelliera\u2019s Brunello di Montalcino wines develop additional layers of complexity, offering nuances of leather, tobacco, and dried cooking herbs.<\/span><\/p>\n

Let\u2019s not overlook Rosso di Montalcino, a younger, more approachable wine <\/span>compared to<\/span> Brunello di Montalcino. Also made from Sangiovese grapes sourced from the same vineyards as Brunello, Rosso di Montalcino offers a glimpse into the winery\u2019s style while being more accessible in its youth. These wines typically display bright red fruit flavors, lively acidity, and silky tannins. They are versatile and food-friendly, pairing well with a variety of dishes.<\/span><\/p>\n

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Uccelliera\u2019s wines are crafted with meticulous attention to detail, reflecting both the characteristics of the terroir and Andrea\u2019s skill and passion. \u201cTasting\u201d the different elevations and walking through the vineyards is a captivating journey through the unique expression of this special pocket of Montalcino.<\/span><\/p>\n

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One of the most important things for producers like Uccelliera is to \u201cprotect nature, listen, watch, and work with it.\u201d This perspective and approach lead to wines that are authentic, thoughtful, and charged with the kind of intensity and energy that will always take me back to the rock.<\/span><\/p>\n<\/p><\/div>\n