Gabriel Pisano established Viña Progreso in 2009. After various harvests around the US, Chile, South Africa and Spain, he decided to make his own experimental wines to explore different techniques and varieties in Canelones, Uruguay, where he grew up.
100% Tannat, fermented in open-top barrels with wild yeasts before 6 months maturation in barrel. A dense and inky wine, with incredibly concentrated black fruits. Lush oak and a polished texture, marry to the meaty, smoky, plumy flavours characteristic of the Tannat variety.