Uggiano Chianti Colli Fiorentini, Tasting notes:
Cherry and bramble fruit aromas with spicy, lightly oaky notes and a touch of black pepper. Impressive concentration of ripe cherry and plum fruit on the palate with savoury notes, supple tannins and vibrant acidity giving a wine of real depth and interest. A fresh and approachable style of Chianti from
Uggiano’s estate in the hills south of Florence, aged for 6 months in large oak casks.
Food:
Chianti food pairing. Normal Chianti goes well with simple pasta dishes (especially ones with a tomato sauce) and antipasto. Chianti classico goes very well with meat dishes such as ossobuco, leg of lamb, lamb chops, roast beef in Madeira sauce, wild duck, venison and pizza with meat.
Region/Producer:
After crushing the grapes are fermented in stainless steel tanks using selected yeasts. Fermentation is at controlled temperature (26-28°C) with the must pumped over the skins twice a day to extract colour and tannins. After 10-15 days the wine is racked to large 30/60hl oak casks for 6-8 months’ maturation. Storage in stainless steel tanks until bottling, with a further 6-8 months before release.
Winemaker Giuseppe Losapio founded Azienda Uggiano in the early 1970s, and steadily developed the estate at San Vincenzo a Torri. It is now one of the leading producers in the Chianti Colli Fiorentini zone. With 100 hectares of hillside vineyards (in both Colli Fiorentini and around neighbouring Chianti Classico, near San Casciano), Uggiano produces classic and classy Tuscan reds from the region’s principal grape varieties. A core of quality runs through an unfussy, practical and exceptionally well-priced range, from bright entry level Chianti to some impressive Riserva wines. In 2015, the Losapio family sold the company to Uggiano’s young but experienced management team, including commercial manager Giacomo Fossati and Daniele Prosperi, winemaker for the past 12 vintages.
Website detials http://www.uggiano.it
