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Vina Progreso, Barrica Abierta Elisa's Dream Tannat 2015


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  • Winemaker:

    Gabriel Pisano

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The colour is a seductive, intense purple colour. The nose complex and delicate aromas, resembling mushrooms and red fruits. The palate has great density in the mouth, plus extra long and robust taste of jammy wild fruits. Rich and ripe flavours of Cranberries and Blackberries. Lush oak and polished texture of the best World reds, married to the meaty, smoky, plumy flavours characteristic of the Tannat variety. Vanilla spice from new barrels makes for a surprisingly complex red wine. Long and generous finish.

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The celebrated Tannat was first introduced into Uruguay in 1870 by Basque immigrants becoming “the national grape “, perfectly adapted to Uruguayan soil and climate. Considered an exotic variety, it is the most widely planted at the moment becoming Uruguay’s flagship variety. It gives very colourful and powerful wines, with tender but very present tannins, which allow keeping them for a long time.

Gabriel Pisano, came up with this idea after a vintage in the Priorat, Catalonia, produced in 2009 the first Uruguayan wine integrally fermented in open top barriques.  It consists of fermenting the grapes in contact with the oak from the beginning, for thus achieving the optimum equilibrium between fruit and wood. The barriques are opened on one of the ends to contain the berries which have been previously destemed by hand. Indigenous yeasts and manual pigeage give a unique character to this wine. Gabriel’s Aunt Elisa created the drawing for the label and represents one of her most fantastic dreams

The must is macerated cold at 10º-12º Celsius in standing barrels during 4-6 days to obtain fruity aromas and flavours. The grapes remain with their native yeasts. Following, fermentation occurs during 20 days with long maceration and skin contact. Natural temperature control is achieved as the small volume of the containers does not allow to build up heat. During this period, the wine is punched down (pigeage) by hand (literally) three times per day. After pressing, the ends of the barriques are put back in place and the wine is located into the same barrels where it previously fermented. Malolactic fermentation occurs in the next 15 to 30 days. The wines are aged in the reassembled barriques for a period of about 6 to 10 months, depending on the concentration of the vintage.

Vina Progreso is the experimental winery of Gabriel Pisano and this wine is part of his Underground Collection. This is his individual and unmistakable insignia. It was the origin of Viña Progreso wines and they were born literally underground, dissident and alternative. It consists of two ranges of very rare and uncommon wines produced with sui generis techniques and Gabriel’s distinctive creative methods. The unconformity and innovation desire leads him to produce paradoxical and singular wines, for the pure pleasure of creativity and experimentation. These wines reflect Gabriel's energetic temperament and style, followed by a strong Uruguayan personality. The sun, the soil, the vines, the oak and our hands maintain the necessary balance so that our exclusive wines will mature in our winery, with the care that only we artisans can give to our work.

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All UK mainland orders should be delivered within 2-3 working days.

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