Uruguayan Wine

Uruguay is one of the most dynamic wine-producing countries in South America.
Located between Argentina and Brazil, the country has a temperate Atlantic climate with mild summers, fresh ocean breezes, and balanced rainfall — conditions that are ideal for growing grapes of exceptional quality.

Tradition and Character

Wine production in Uruguay began in the 19th century, when European immigrants brought vines and winemaking knowledge from Spain, Italy, and France. Today, the country combines this Old World heritage with modern technology and sustainable agricultural practices. Most wineries are small and family-owned, focusing on authenticity and craftsmanship rather than industrial volume.

The Tannat Grape

Uruguay’s signature variety is Tannat — a deep, rich red grape originally from the French Basque region. In Uruguay, Tannat has found its perfect home: the softer climate and Atlantic influence make the wines more elegant, fruity, and balanced than their European counterparts.
Tannat is often called “the healthiest red wine” due to its naturally high levels of antioxidants and polyphenols.

Diversity of Styles

Alongside Tannat, Uruguayan winemakers produce excellent Cabernet Sauvignon, Merlot, Syrah, Chardonnay, Sauvignon Blanc, and Albariño.
Styles range from young and easy-drinking wines to complex barrel-aged reserves that rival the best of Chile and Argentina.

Quality and Sustainability

Uruguay is recognized for its commitment to environmental responsibility and sustainable viticulture. Many wineries use organic methods, minimal intervention, and solar energy.
Thanks to this approach, Uruguayan wines have earned international awards and growing recognition in the United States, Europe, and Asia.

Uruguayan Olive Oil

Uruguay is a rising star in the world of premium olive oil.
Located on the Atlantic coast of South America, the country enjoys a mild Mediterranean-style climate with plenty of sunshine, fresh ocean winds, and fertile soils — conditions ideal for cultivating high-quality olives with rich aroma and balanced flavor.

Tradition and Modern Technology

Olive cultivation in Uruguay began in the early 20th century, but over the last two decades it has grown rapidly thanks to modern plantations and advanced processing facilities.
Many producers use cold extraction and first-press techniques, ensuring that the oil retains its natural antioxidants, vitamins, and authentic taste.

Varieties and Flavor

Uruguayan olive oil is typically made from classic Mediterranean varieties such as Arbequina, Picual, Coratina, Frantoio, and Leccino.
These varieties produce oils with fresh grassy aromas, soft fruit notes, and a balanced peppery finish. The result is an elegant extra virgin olive oil with excellent harmony between fruitiness and intensity.

Sustainability and Quality

Most olive groves in Uruguay are family-owned and focus on sustainable cultivation — minimal chemical use, efficient water management, and respect for the natural environment.
Thanks to this approach, Uruguayan olive oil has achieved international recognition and exports to markets in the United States, Europe, and Asia.

A Distinctive Character

Uruguayan olive oil reflects the country’s Atlantic character — pure, balanced, and natural.
It’s ideal for fine cuisine, healthy living, and consumers seeking authentic products with traceable origin and exceptional quality.

Uruguayan Cheese

Uruguay has a long and proud tradition of dairy farming.
Thanks to its clean environment, fertile pastures, and mild climate, the country produces milk of exceptional quality — the foundation for a wide range of natural cheeses.

European Heritage

Uruguayan cheese-making traces its roots to European immigrants who arrived in the late 19th and early 20th centuries from Italy, Switzerland, and France.
They brought authentic techniques of aging and fermentation that, combined with Uruguay’s rich grass-fed milk, gave rise to distinctive local cheeses.

Varieties and Flavor

Today, Uruguay produces both traditional and modern styles of cheese. Among the most popular are:

• Queso Colonia – a semi-hard cow’s milk cheese similar to Swiss Emmental, with mild nutty flavor;

• Dambo – smooth and creamy, often used for sandwiches and everyday meals;

• Parmesan and Reggianito – aged cheeses inspired by Italian methods;

• Mozzarella and Provolone – widely used in Uruguayan cuisine and export markets.

All cheeses are made primarily from pasture-fed milk, giving them a pure, natural taste and excellent nutritional value.

Quality and Sustainability

Uruguayan dairy farms are known for their high sanitary standards and sustainable production methods.
Small and medium producers emphasize animal welfare and avoid excessive industrial processing, resulting in genuine, flavorful cheeses with character.

International Recognition

Uruguayan cheese exports are steadily growing, especially to Latin America, North America, and Asia.
Cheeses from Uruguay are appreciated for their consistent quality, natural ingredients, and balanced flavor — a true expression of the country’s agricultural excellence.