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Voliero Brunello di Montalcino 2006

Sangiovese from Montalcino, Tuscany, Italy
  • RP95
  • WE92
0% ABV
  • RP94
  • JS91
  • JS94
  • RP92
  • WS91
  • WE90
  • JS96
  • RP95
  • RP93
  • WE92
  • JS92
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Winemaker Notes

Critical Acclaim

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RP 95
Robert Parker's Wine Advocate
The 2006 Brunello di Montalcino Voliero is a gorgeous, breathtaking wine laced with perfumed violets, dark fruit, minerals and licorice, all of which come together beautifully in the glass. This is a taut, energetic wine that shows off the dazzling freshness and vibrancy typical of this part of Montalcino. It is an impeccable, totally refined Brunello, especially when compared with the decidedly wilder, more sauvage Brunello from Uccelliera. The Voliero underwent malolactic fermentation in steel and was aged in large neutral Slavonian oak casks for approximately three years. Anticipated maturity: 2016-2026.
WE 92
Wine Enthusiast
Brunello Voliero is a dark and savory wine that is packed tight with red berry, cherry liqueur, toasted spice, leather and lasting tones of dried tobacco and cigar box. Three years of aging in large oak casks has helped shape a soft, velvety and polished mouthfeel.
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Voliero, Montalcino, Tuscany, Italy
Voliero is a second project of the very talented Andrea Cortonesi of Uccelliera and other producers started in 2006. These grapes come from the northern end of the Montalcino zone because they wanted to enhance the different aspects of the this extraordinary terroir. As the grapes for Voliero are from a cooler area, Andrea continues his minimalist approach to winemaking, and wants to only amplify the purity and finesse of the Northern Zone.


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Famous for its bold, layered and long-lived red, Brunello di Montalcino, the town of Montalcino is about 70 miles south of Florence, and has a warmer and drier climate than that of its neighbor, Chianti. The Sangiovese grape is king here, as it is in Chianti, but Montalcino has its own clone called Brunello.

The Brunello vineyards of Montalcino blanket the rolling hills surrounding the village and fan out at various elevations, creating the potential for Brunello wines expressing different styles. From the valleys, where deeper deposits of clay are found, come wines typically bolder, more concentrated and rich in opulent black fruit. The hillside vineyards produce wines more concentrated in red fruits and floral aromas; these sites reach up to over 1,600 feet and have shallow soils of rocks and shale.

Brunello di Montalcino by law must be aged a minimum of four years, including two years in barrel before realease and once released, typically needs more time in bottle for its drinking potential to be fully reached. The good news is that Montalcino makes a “baby brother” version. The wines called Rosso di Montalcino are often made from younger vines, aged for about a year before release, offer extraordinary values and are ready to drink young.


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The perfect intersection of bright red fruit and savory earthiness, Sangiovese is the king of the best red wines in Tuscany. While it is best known as the chief component of Chianti, it is also the main grape in Vino Nobile di Montepulciano and reaches the height of its power and intensity in the complex, long-lived Brunello di Montalcino

Elsewhere throughout Italy, Sangiovese plays an important role in many easy-drinking, value-driven red blends and on the French island of Corsica, under the name Nielluccio, it produces excellent bright and refreshing red and rosé wines with a personality of their own. Sangiovese has also enjoyed success growing in California and Washington.

In the Glass

Sangiovese is a medium-bodied red with qualities of tart cherry, plum, sun dried tomato, fresh tobacco and herbs. High-quality, well-aged examples can take on tertiary notes of smoke, leather, game, potpourri and dried fruit. Corsican Nielluccio is distinguished by a subtle perfume of dried flowers.

Perfect Pairings

Sangiovese is the ultimate pizza and pasta red—its high acidity, moderate alcohol, and fine-grained tannins create a perfect symbiosis with tomato-based dishes, braised vegetables, roasted and cured meat, hard cheese and anything off the barbecue.

Sommelier Secret

Although it is the star variety of Tuscany, cult-classic “Super-Tuscan” wines may actually contain no Sangiovese at all! Since the 1970s, local winemakers have been producing big, bold wines as a blend of one or more of several international varieties—usually Cabernet Sauvignon, Cabernet Franc, Merlot or Syrah—with or without Sangiovese.

SIM180549_2006 Item# 180549