Fruity and complex bouquet with notes of cherry, smooth and velvety with a persistent finish. Light cherry colour, ripe fruit aroma with a medium intensity. Spicy with flavourful palate. Good acidity with balanced tannins. Rich tomato based pasta sauces and cold meats.  

The only Italian wine which can boast to have a very sound tradition is, without any doubt, the Chianti. In fact this wine was produced and commercialised abroad with success by the Florentine patriarchal families already in the XIV century.

In Italy locally made Chianti was made to be drunk fairly young, full of fruit and tannins so much so that traditionally a little white wine was allowed to add fragrance and some light.

The Uggiano winery is tucked away in the Florentine hills among the monasteries, churches, rustic villas and olive orchards. The Pesa River valley is home to Uggiano after it relocated from its birthplace in the Sonnino Castle of Montespertoli. The vineyards spread over rolling hillsides at an altitude of 250 to 300 meters between the Tuscan villages of Montepertoli, San Casciano, and San Vincenzo a Torri. The vineyards are planted with 90 percent Sangiovese and the other 10 percent Canaiolo. The average yield of the vineyards is 5000 liters per hectare. The wines of Uggiano are controlled by a staff of oenologists directed by the winery’s owner, Mr. Giuseppe Losapio. Mr. Losapio has a long history of winemaking, beginning with his oenology degree from a prestigious French university, and continuing with more than 35 years making Italian wines. Mr. Losapio focuses on producing wines which possess a lower alcohol content in order to obtain a more fragrant and fruity bouquet. By creating a wine with an alcohol level of 12° rather than 13-14°, the consumer is also able to benefit by enjoying a product which is more agreeable and less intoxicating.