From: Tuscany, Italy
Varietals: 85% Sangiovese, 15% Syrah
Tasting Notes: An ethereal bouquet with evident notes of morello cherries, red currants, and ripe plum that balance perfectly with spicy hints of cinnamon and licorice. These bright red fruits, darker plum flavors, and spice notes also show on the palate, which introduces a distinctive brambly component, soft tannins, and a full finish.
Pairing: For this pairing, lean into tomato-based sauces, rustic garden herbs, roasted game, cured sausages, and hard cheeses. For a fun project in the kitchen, we’d recommend Marco Canor’s Rabbit Stew with Olives and Rosemary recipe for Food & Wine.
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 enology, 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.
Winemaking: After a soft crushing, the Sangiovese and Syrah that went into this blend were fermented separately in temperature-controlled stainless steel tanks using selected yeasts. The wine macerated on its skin for 15-18 days with regular pump-overs to extract the optimal flavors and tannins. The Syrah aged in French oak barrels for 9 months, while the Sangiovese was stored in stainless steel tanks prior to blending. After bottling, the wine rests for at least three months prior to release.
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