In the remote southeastern corner of Montalcino, on the hillsides of Castelnuovo dell’Abate, lies Uccelliera — a name meaning “birdhouse,” and once a rural homestead overlooking the ancient volcano of Mount Amiata. This is where Andrea Cortonesi, the only son of a local sharecropping family with roots dating back to medieval times, began a quiet revolution. In 1986, after the passing of the estate’s noble owner, Andrea seized the chance to purchase the house and a small piece of land planted to century-old olive trees. He replanted just two hectares with Sangiovese. Today, Uccelliera has grown into one of Montalcino’s most admired artisan estates — rooted in authenticity and shaped by nature. 

In 1999, Andrea and his family moved into the homestead, which now anchors a remarkable mosaic of 14 vineyard parcels totalling 11 hectares. These lie between 150 and 350 metres in altitude and feature over 20 distinct clones of Sangiovese. Low-density plantings (3,500–5,500 vines/ha) are used intentionally — with the natural concentration from the site, tighter spacing simply isn’t necessary. 

The soils here are geologically complex. Ancient alabaster quarries nearby give a unique mineral presence, while the predominant Terra Rossa — rich, red clay over limestone — provides power and depth. In certain plots, lava conglomerate soils offer further nuance, a legacy of volcanic activity from towering Monte Amiata (1,800m), which also acts as a weather shield, trapping rain and protecting from harsh northern winds. Old vines — including a plot over 98 years old — lend further depth and pedigree to the wines. Castelnuovo is known for producing Brunello with richer tannins, pronounced aromatics, and balsamic intensity, and Andrea captures all of that with signature finesse. 

Andrea is still very much a farmer at heart. Having worked the land with his father as a teenager, his connection to the soil runs deep. That same spirit of humility and care runs through the family-run team: his wife Paola, export manager Angela Biagiotti, and even the family’s enthusiastic new puppy who greeted us during our visit. 

Uccelliera’s winemaking is intuitive, shaped by Andrea’s experience and the mentorship of the legendary Giulio Gambelli. All grapes are hand harvested, fermented with native yeasts, and sometimes undergo cryo-fermentation to retain freshness. Ageing takes place in a mix of large Slavonian botti and lightly toasted (‘blonde’) French barriques. The goal is never perfection — it’s authenticity. And the results speak for themselves: polished yet honest wines, generous and structured, with a warm, sun-soaked soul. 

In 2006, Andrea launched a second label, Voliero, to explore a different side of Montalcino. Situated in the higher, breezier hills of Sant’Angelo in Colle (350–400m), just four small plots totalling 4 hectares yield a more floral, lifted expression of Sangiovese — one that complements the more powerful style of Uccelliera beautifully. 

While neighbouring estates have grown larger or more corporate, few match the integrity, individuality, and quiet confidence of Uccelliera. These wines are Montalcino at its most soulful: grounded, expressive, and unforgettable.