The pride of the family and made with "Pisano style", where the Uruguayan terroir leaves its imprint. Ripeness of the new world and elegance and typicity of the old.

Structured and expressive, showing citrus fruit, white pepper and a savoury edge over a core of vibrant acidity.

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 clay, calcareous soil. Hand harvested and fermented and aged in 500-litre barrels without malolactic conversion, it retains clarity and tension, while lees contact brings weight and depth. A precise, site-driven wine with a firm, persistent finish.

Fish and seafood make the perfect match. Grilled, smoked and raw fish all work well. Sashimi, ceviche, gravlax, carpaccio, tartare. Alternatively, fresh fruits (pears and peaches), desserts, apple tarts, sweet preserves and dried fruits. Sheep and goat cheeses.