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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Notes about product
Argiano’s vineyards are blessed with a fortunate microclimate and enviable position both of which contribute to favourable development of the grapes. The extended vegetative cycle and maturation period are due to the 300m above see level plateau thus creating cool nights in the summer months. The moderate rainfall in general of Montalcino promotes a better and healthier ripening period, bringing more concentration and flavours to the wine. This combined with the constant and warm winds from the Maremma that cool down the grapes during the hottest days of summer enables a slower ripening period rendering all over favourable conditions. Last but not the least, the close proximity of Argiano to Monte Amiata, one of Tuscany’s highest peaks that shelters the whole area from bad weather. Consequently, all factors combined enable Argiano to produce year after year high profile wines and consistently good vintages.
The Sangiovese-grapes are usually picked from end-September to mid-October, depending on the type of soil, the exposure of the vineyards and of course the climatic courses. The juice is fermented on the grape skins from two to three weeks in stainless steel tanks under controlled temperature. The fermentation time varies from one tank to the other, depending on the different vineyards where the grapes originate from. Once the alcoholic fermentation is finished, the acid-softening fermentation will start naturally, also called Malolactic, a natural process that converts Malic acid into Lactic acid. This second fermentation can last from a few weeks to a few months, depending on several factors such as the temperature of the cellar. This process softens and reduces the acidity and stabilizes the wine naturally, but moreover it gives the wine more depth, complexity and elegance. The wine is aged on the whole for 4 years, of which 2 and half are in oak. Before release in January, the wine is aged further 6 months in bottle.
Argiano’s Brunello di Montalcino has an intense ruby-red colour. A good concentration in the mid- palate and a persistent aftertaste, yet round and luscious in body, with silky and interesting tannins. It combines power and elegance and indicates a much promising future. Together with the captivating perfumes of red fruits and the clean freshness, the complexity of the wine proves an optimal balance. Decant the wine for at least 1 hour before drinking for an optimum enjoyment.