Uccelliera
Costabate Magnum
2012
Information sur le domaine
Situé à Castelnuovo dell’Abate, au sud-est de Montalcino, le domaine Uccelliera est une propriété familiale emblématique de la Toscane, fondée en 1986 par Andrea Cortonesi. Niché sur les coteaux méridionaux de l’appellation, le vignoble bénéficie d’un microclimat particulièrement favorable à l’expression du Sangiovese, cépage roi de la région. À Uccelliera, chaque vin est le reflet d’un profond respect du terroir et d’une approche artisanale exigeante. Les parcelles,...
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Élaboration du produit
Grape variety: 100% Sangiovese re-classified from Brunello vineyards Vineyards: the Sangiovese grape is carefully selected in equal proportion in the vineyards of Uccelliera that stand at three different altitudes with three different microclimates. The terroir, the varietal and the passion of Andrea stand out in this wine and have made possible the making of this proprietary Toscana IGT wine. 7 hectares planted in 1988/1998/2000 in Castelnuovo dell’Abate, south-east of Montalcino, at elevations that range from 150 (492 ft), 250 (820 ft) and 350 (1150 ft) metres a.s.l. The soil is of medium consistency, calcareous-clayey with presence of sands and marl, rich in minerals and skeleton. Method of cultivation: the principle of sustainability leads to the best development of each single vine through practices respectful of the soil, of the grape variety and of the vintage. The vines are trained to spurred cordon and guyot with a density from 3000 to 5700 plants per hectare. Vintage report: the winter months have been rather dry and with temperatures in the average for the season. The same conditions were reported in March and April during the germination. The vegetative growth continued regularly in the following months benefiting of the water reserves gathered the year before. The summer progressed with dry and sunny conditions. Two significant showers in the first week of August brought much needed relief to the plants. With lower temperatures and diurnal temperature variation the vines could photosynthesize under optimal conditions. The grapes at harvest were healthy, rich of aromatic compounds, structure, tannins and acidity levels. Harvest: grapes are hand-picked by trained winery staff from September 23rd to October 3rd. The grapes selected during the harvest are the result of a careful management of the vegetative growth of the vines so that they express the characteristics of the appellation at their best. Cellar: the collected grapes reach the cellar in a short time and are addressed to the destemming process with the use of dry ice that prevent the berries from oxidation and, by cooling down the temperatures, preserve their original characteristics. Cool temperatures are kept for 7/8 days and allow the development of indigenous yeasts. The alcoholic fermentation starts spontaneously at about 12°C (53°F) up to 27°C (80°F) and lasts 25/30 days with frequent pump-overs. The sugars converted into alcohol at a temperature of 20°-25°C (68/77°F). After draining off the skins, malolactic conversion occurs in stainless steel. The wine evolves in French oak barrique from centuries old trees for at least 18 months followed by a further refinement in bottle for a minimum of 24 months. Analytic notes: Alcohol 15.5%; total acidity 5,29 g/l; reduced sugar <1g/l; dry extract 31.2 g/l; PH 3.45