||Sangiovese grapes are usually harvested between the end of September and the middle of October, depending on the type of soil, the exposure of the vineyards and the climatic trend.
||The must is allowed to ferment in contact with the skins in temperature controlled stainless steel tanks for two or three weeks. The fermentation time varies from one tank to another, depending on the vineyards where the grapes are grown. Upon completion of alcoholic fermentation, malo-lactic fermentation begins spontaneously. This is a natural process that transforms malic acid into lactic acid and conveys smoothness to the wine. This second fermentation can last from several weeks to several months, varying on the basis of a variety of factors, such as the temperature in the cellar.
||To make its Brunello, Argiano selects the grapes from its most noble vineyards and ages the wine in two different types of wood. The first year is spent in French oak barriques and tonneaux with different capacities, to strengthen the innate structure of the wine, while the second is spent in larger Slavonian oak barrels which allow the wine to achieve balance. After completing the maturing process in wood, the wine is transferred into concrete tanks. The combination of concentrated and mature grapes undergoing fermentation at meticulously controlled temperatures, together with careful ageing in a selection of different oak barrels, produces red wines that conserve that incredible ageing potential for which Brunello di Montalcino is famous.
||Price Argiano Brunello di Montalcino 2014 HK$ 335.00