About this winery

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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Product notes

The vineyards of Argiano benefit from a favourable microclimate and an enviable position which contribute to the development of the vines. Theextended 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 generally moderate rainfall in Montalcino favours better, healthier ripening of the grapes, conveying greater concentration and aromasto 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.

Production notes

The grapes are harvested by hand in the middle of October. After a final selection during the harvest, the grapes are brought into the cellar in small crates. After being removed from the stalks, they are placed in temperature controlled fermentation tanks. The presence of a large proportion of whole berries allows a slow and gradual start to fermentation, almost a sort of “carbonic maceration”, meaning that fermentation starts inside the berries. This process favours the indigenous yeasts and conveys great finesse and complexity to the future wine, offering a good representation of the vineyards of origin. The “must” is left in contact with the skins for about three weeks to obtain maximum, but not excessive, extraction. Then it is poured into 300 litre barrels. The second fermentation, also known as malo-lactic fermentation (undergone by all red wines), takes place directly in new, very finely textured French oak barriques which are carefully selected to emphasize the smoothness of the fruit and tannins. Lastly, the wine is aged slowly in the same barriques, being racked just once. Suolo is usually bottled in July, without filtering, so it may release a harmless sediment, the mark of a high quality natural wine.

Tasting notes

Suolo is dark ruby in colour, with its typical “nose” of complex red berry notes. With its structure, Suolo is smooth and velvety, well-balanced overall, dark and mysterious, with superbly integrated oaky notes. The aftertaste lingers, with balsamic, earthy and persistent fruity scents. It presents notes of red berries, flowers, spices, licorice, smoke and earthiness that are outlined and perfumed in a pure and vibrant expression of Sangiovese.