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No other wine in Italy has a tradition as fascinating as that of Chianti. The Chianti region continues to reinvent itself by experimenting with varietals such as Cabernet sauvignon and Merlot, yet remains faithful to producing the traditional Chianti which has been made and marketed since the years of the patriarchal Florentine families in the XIV century.

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.

The Chianti wines such as Chianti Classico, Chianti, Chianti Colli Fiorentini, and Sangiovese are prepared following the traditional Tuscan method. After the fermentation is completed, the finished wines are stored in 2000-3000 litres wooden casks or in stainless steel tanks.

The reserve wines are aged in 225 litres French oak barrels. The staves are produced from oak which comes from the forests of Allier, Vosges, Nevers, and Limousine. The intense Cabernet sauvignon and Merlot wines are aged in new oak, while the Chianti Riserva is aged in second pass barrels in order to retain its delicate fruitful characteristics.

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