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"Rose, strawberry and cherry aromas and flavors are the main themes in this red, along with wild herb, mineral and cut hay accents. Racy and full of energy, with a long, saturated finish." - 95pts, WS
Since 1580, the wine cellars at Argiano have been renowned for its great Tuscan wines. Brunello di Montalcino is Argiano’s soul and identity: elegant, fine, and at the same time, full-bodied and built for aging, this wine is always made of 100% Sangiovese from soils composed of marl, ancient clay with high-level of limestone, planted at an altitude from 280 to 310 meters a.s.l. The vines range in age from 60 to 12 years old, trained in spurred Cordon, and farmed with organic methods, yielding a very quantity of grapes per hectare.
According to Anthony Gismondi on Wine (est 1979), 'The stylistic approach at Argiano prizes elegance above all else. These are real, terroir-driven wines from a winery that has come to understand its terroir in new ways, even after 440 years. It starts, of course, with renowned soil scientist Dr. Pedro Parra. The talented Chilean identified eight unique terroirs at the winery that includes Argiano’s oldest vineyard, now a single-vineyard Brunello di Montalcino labelled Vigna del Suolo.
There have also been changes in vineyard management since 2012 when Argiano began the transition to farming organically. Biodiversity is a convenient buzz word for many in the wine industry, but it means something at Montalcino. The majority of the region remains covered by forest, with viticulture only one of many agricultural activities. Talking to Bernardino Sani, Argiano’s CEO & Winemaker, you get the impression that the vineyard is front and center. And the wines tell the same story, with the elegance and balance characteristic of winemaking consultant Alberto Antonini.'
Harvest: Early October.
Soil: Marl, ancient clays with a high limestone
Aging: 30 months in Slavonian and
French oak barrels.