Vina Progreso


Vina Progreso is a project from 4th generation winemaker, Gabriel Pisano. Gabriel was born in the vineyard, and his personality is that of an explorer. After studying oenology at Uruguayan Vine & Wine School, Gabriel traveled the world learning to make with world famous winemakers in the famed regions of Sonoma, California; Priorat, Spain and Apalta, Chile.

Upon his return to Uruguay, Gabriel brought with him new winemaking techniques and a love for the world’s varietals available outside Uruguay. Uruguay is famous for a varietal called Tannat, which is a bold and structured wine that pairs perfectly with the common Asado. While Gabriel loves this grape and its diversity, he is also experimenting with other varietals such as Sangiovese and Viognier.

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Vina Progreso Wines


Vina Progreso
Revolution Tannat 2020

With the “Revolution Series” Vina Progreso wanted to show the unique identity of Uruguayan wines, but at the same time reach to wine lovers from multiple markets around the world. These wines of intense color, flavor and pleasant nature, are marked by the climate and soils, and at the same time imprinted by modernity and youth in the winemaking style. Their goal is to reveal the Uruguayan Village while distributing their wines across the globe. Aromas of dark cherries, dark plums, black pepper, mocha and baking spices. Medium-bodied with silky tannins and crisp acidity. Succulent and crunchy with redcurrant character and a vivid finish.
92 Pts. from James Suckling.


Vina Progreso
Bodega Experimental Old Vines Tannat 2018

Very old vines of very limited yields produce this old school wine, aged during long months in new French oak barrels. Bright and intense purple red color. Aroma is deep, complex, and elegant. Exquisite and well-defined spices, coffee, tobacco, and notes of toasted oak, in a perfect blend. Flavor is enormously deep and complex. Aristocratic and of strong tannic race. Delicious structure and acidity of notable life. Dense, powerful, with layers of plum and very ripe black cherry, which balances with the slight acidity of wild blackberry and the smoky note of toasted oak.