Red berries, dried herbs, cedar, and spices. Medium-bodied with some good concentration for a Rosso and showing plenty of red berries to the core and tangy acidity to boot.
Their Rosso is 100% Sangiovese from 15-25-year-old vines grown in clay soils. Cold maceration with the skins at 10-12 degrees Celsius (the number of days depends on the characteristics of the grapes). Fermentation in steel with temperature control for 18/20 days. The wine matures in large Slavonian and French oak casks (20/50 hectolitres) for 10 months.
It is said that Andrea Cortonesi has only himself as competition in Montalcino. Voliero are the wines made by the famous winemaker of Uccelliera for his trattoria in Siena. These grapes are grown on the north side of Montalcino and allow Cortonesi to show the more elegant side of Brunello di Montalcino with no loss of complexity, structure, or depth. Here Cortonesi crafts an undeniably classic and refined portrait of Sangiovese in Montalcino.