Vineyards and winemaking
Roccialta Chianti is made from 90% Sangiovese and 10% Canaiolo grown in the Tuscan hills between Montespertoli, Montelupo Fiorentino and San Casciano Val di Pesa. Clay-limestone soils and the region's warm days and cooler nights allow the varieties to ripen with both fragrance and naturally lively acidity.
The 2021 grapes fermented in temperature-controlled stainless steel to retain their fresh cherry character. Maturation in large oak casks then softened the tannins and added gentle savoury complexity without imposing a strong flavour of wood.
Tasting notes
Appearance
Bright ruby-red with a clear, youthful rim.
Nose
Red cherry and sour black cherry are joined by violet, dried oregano and a light touch of cedar.
Palate
Dry and medium-bodied, with juicy cherry fruit, brisk acidity and lightly grippy tannins. Canaiolo rounds Sangiovese's firmer line, while large-cask ageing brings a supple, savoury finish with a hint of dried herbs.
Food pairing
A natural partner for beef ragù with pappardelle, pork and fennel sausages, chicken cacciatore, or grilled aubergine with tomato and Parmesan. It is equally at home with a simple salami and pecorino plate.
Background story
Uggiano was established in the 1970s near San Casciano in Val di Pesa, close to Florence. The winery combines modern temperature control with traditional Tuscan maturation vessels, producing accessible wines rooted in familiar regional grapes.
Roccialta presents the classic Chianti partnership of Sangiovese and Canaiolo in an uncomplicated, table-ready form. Its emphasis is on cherry fruit, freshness and gentle tannin rather than heavy extraction or conspicuous oak.
