Made "à la Uruguaya" with the world in mind. Intense and complex flavours result from the slow ripening process possible in the climate of the southern Uruguayan coastal region.

Compôte, brambles, chocolate and a whiff of tobacco over a fresh palate of blackberries, raspberries, blueberries, and coffee. Excellent balance between high acidity and firm chalky tannins. Full-bodied palate, shaped by careful extraction and cool maceration.

Pisano Family Wines is nestled in Progreso, 45 minutes uphill from Montevideo, some 20km from the broadest point of the Rio del Plata estuary before it meets the chill of the South Atlantic. The Pisano family share an Italian and Basque heritage and this family-run estate traces its roots back to 1914, when Italian immigrant, Don Césare Secundino Pisano, moved to Progreso and planted vineyards there. Today, the fourth generation of Pisano’s, brothers Daniel, Eduardo, and Gustavo, keep tradition alive.

First and foremost, Pisano is a family winery and each brother brings his own passion: Eduardo manages vineyard care with artisanal precision; Gustavo oversees the cellar and blending; and Daniel, the family's charismatic spokesperson, drives exports to far‑flung places, even to Antarctica, bringing Uruguay into the global wine conversation.

The Pisano family are fiercely proud of Tannat, Uruguay’s flagship grape. They balance tradition with experimentation, selecting clones, adjusting yields, and refining techniques to capture both the grape’s depth and the land’s character. Vine care is personal: canopy management, selective hand‑harvesting, and patiently waiting for perfect ripeness are part of their artisanal process. Their mission? To craft wines that are not merely good, but distinctly expressive, shaped by a century‑old Italian‑Basque heritage, and delivered with unmistakable Uruguayan soul.

Grown on the Clay- Calcareous soils of Progreso, this 100% Tannat is aged for 5 to 6 months in French oak barrels.

Would pair with Uruguayan-style Creole beef asado. Meat stews, Uruguayan-style Creole stew. Strong cheeses, prosciutto and various cured meats.