Rosso di Montalcino
2018
Argiano is a beautiful estate in the southern western portion of the Brunello di Montalcino DOCG. The estate has a long history of excellence in the region and is reaching new heights under new ownership. The 120 ha property follows the traditional Tuscan model of mixed land use featuring vineyards, olive groves and woodlands. A majestic Renaissance villa is also housed on the property making this one of the loveliest visits in the region. Argiano produces brilliant examples of Brunello and...
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The Argiano vineyards benefit from a favourable microclimate and an enviable position that contributes to the development of the vines. The extended vegetative cycle and ripening period are due to the altitude of the plateau, 300 m above sea level, which determines cool nights in the summer months. The usually moderate rainfall in Montalcino favours better, healthier ripening of the grapes, conveying greater concentration and aromas to the wine. This, together with the hot and constant winds that blow from the Maremma, cooling the bunches of grapes during the hottest summer days, allows slower ripening of the grapes, determining favourable general conditions. Lastly, Argiano is close to Mount Amiata, one of Tuscany’s highest peaks, which protects the entire area from bad weather. The combination of all these factors enables Argiano to make high profile wines and constantly good vintages, year after year.
Rosso di Montalcino is made from 100% Sangiovese grapes that are vinified in stainless steel tanks where the must ferments in contact with the skins for two weeks. Fermentation may be extended to three weeks in order to obtain the best possible concentration. The wine undergoes a second fermentation (like all red wines), to further enhance it's smoothness. It is then aged in French oak barriques and in larger Slavonian oak barrels until bottling.
Deep ruby red in colour, this wine is medium bodied with great concentration on the mid-palate. Elegant in the mouth, it is well balanced with tempting flavours of red berries, violets, menthol and earthiness. A generous wine with smooth, velvety tannins that will satisfy all Sangiovese lovers. The perfect companion at mealtimes, it is ideal paired with red meat, veal, bruschetta and all kinds of cheeses and pasta dishes.
Incomparable to the rest of this 10 years of Rosso di Montalcino flight. Raw, emotion-filled and aromatic of florals, wood spice and new fabric scents. Complexity abounds with an almost graphite-creosote-fresh tobacco trilogy, unresolved, staid and secure. Truth of the sensation is pure Argiano, chewy, leathery, rich and yet clear, transparent and open-knit. Should get really interesting in three to four years.
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A really balanced red with aromas and flavors of cherries, lemon rind and hints of cedar. It’s medium-bodied. Firm and racy on the finish. A beauty.
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A jeweled red/ruby color, the 2021 Rosso Di Montalcino needs air, opening with a bit of elevated volatile aromas before revealing notes of cherry candies, pressed roses, and licorice. Medium-bodied, it has ripe tannins and a nice primary profile, with an easygoing nature. It’s going to be a versatile wine for casual drinking over the next few years.
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Woodland herbs and berries come together with sweet smoke and hints of shaved cedar as the 2021 Rosso di Montalcino blossoms in the glass. This soothes with its soft textures and mineral-tinged wild berry fruits, all guided by juicy acidity. A tart tinge lingers through the finish as the 2021 tapers off spicy, long yet remarkably fresh.
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Masses of crushed cherries, ashen stone and grilled herbs make the 2020 Rosso di Montalcino impossible to ignore. This is a silky and pliant effort with a pleasant inner sweetness and pretty strawberry fruits. The 2020 lingers with a slight herbal tinge and a tart twang of wild berries, yet the endnote is freshness. There's so much energy here.
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The 2019 Rosso di Montalcino boasts an herbal-tinged black cherry and balsamic spiced bouquet. Rich, dark textural waves of woodland berries and minerals wash across the palate, leaving a coating of grippy young tannin in their wake, along with a sizzling of residual acids. While quite tense, this leaves the mouth watering for more, finishing with a persistent flourish of red fruit and minerals.
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