From: Tuscany, Italy
Blend: Sangiovese, Caniolo
The 2019 Uggiano Chianti Riserva winemaking process begins with 90% Sangiovese and 10% Canaiolo grapes. The transformation from grape to wine is careful, involving fermentation in stainless steel tanks, aging in French oak barrels, maturation in large oak casks, and eventual refinement in the bottle.
Taste: Appealing and warm aromas of black cherry, spice, rich violet, and vanilla bean greet you in the glass. This melds into dried fruits, clove, tobacco, and balsamic notes, leading to a classically Chianti taste - dark cherry, field herbs, lightly smoked wood, and spice that lead to a savory and balsamic character on the finish.
Pairing: Italian dishes pair extremely well with Chianti, where the acidity of the wine complements the savory allure of tomato or meat-based sauces. Consider serving this this alongside beef/veal/pork/lamb roasts, stews, or braises (check out the recipe below). Other pairing ideas include Tuscan sausage, t-bone or rib-eye steaks, homemade burgers, lasagna, spaghetti bolognese, spaghetti with meatballs, and meatloaf.
Lamb Chops With Beans, Corn and Zucchini
By David Tanis
About: Azienda Uggiano's journey began in the early seventies, conceived by a group of Bergamo businessmen passionate about the spirit of Tuscan wines. The vision was fostered by a connoisseur of the French wine school, Giuseppe Losapio. Under his tutelage, the vineyard soon found its home in San Vincenzo a Torri, a picturesque area among the Tuscan architectural wonders, from monasteries to rustic country villas. It is here that the vineyards yield wines of unmatched excellence under the meticulous care of a passionate team.
The foundations of Azienda Uggiano were strengthened when three adept partners, harboring a shared zeal for Uggiano traditions, joined the venture, marking a new era. This confluence of passionate minds brought together individuals like Fabio Martelli, overseeing administration and finance, who, with his extensive background in the food and crafts sectors, has been an integral part of Uggiano since 1992.
Daniele Prosperi, a connoisseur of viticulture and oenology, infuses his scholarly insights into his role as Oenologist and Production Manager. His commitment to maintaining the company's foundational values while pioneering innovative approaches has been exemplary since he became part of Uggiano in 2003.
Complementing them is Giacomo Fossati, the linchpin managing Export & Sales. His role is steeped in a profound understanding of the dynamic demands of clients, a testament to his multidisciplinary background in languages and his personal affinity for wines since joining in 2001.
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