Argiano
Brunello di Montalcino 2021
| Denomination | DOCG Brunello di Montalcino |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 100% Sangiovese |
| Aging | Approximately 30 months in total in wood: the first year in French oak barriques and tonneaux, then in large Slavonian oak casks; followed by several months resting in cement tanks before bottling, with further ageing in the bottle. |
- Name and vintage: Brunello di Montalcino DOCG 2021, 100% Sangiovese, 14.5% vol
- Aromatic profile: intense ruby, hints of cherry, red fruits, balsamic notes
- Taste and structure: full-bodied structure, savoury freshness, silky tannins, long and persistent finish
- Vinification: cold maceration, spontaneous fermentation below 26°C with indigenous yeasts
- Ageing and sustainability: 30 months in oak, then concrete; organic and plastic-free estate
Description
What kind of wine is it
The Brunello di Montalcino from Argiano is a still red Tuscan wine, made exclusively from Sangiovese grapes, with spontaneous fermentation and maturation in wood. In the glass, it displays an intense ruby colour, while the bouquet reveals clear aromas of ripe red fruits, enriched by balsamic, citrus notes and hints of wild herbs. On the palate, it expresses a full-bodied and structured character, supported by pronounced savoury freshness and elegant tannins. The flavour balance lingers in a very persistent finish, an authentic and profound expression of the region.
Where does it come from
This wine originates from Sant’Angelo in Colle, in the Montalcino area. The vineyards are situated between 280 and 310 metres above sea level, where the mild climate and significant summer temperature variations ensure optimal grape ripening. The vines, cultivated according to the principles of organic farming, sink their roots into soils rich in marl and ancient clay with a high presence of limestone. This specific geological composition gives the grapes a defined aromatic profile and intense gustatory tension.
How is it produced
The process begins with a careful selection of the grape bunches, followed by a brief cold pre-fermentation maceration. The spontaneous fermentation, triggered by indigenous yeasts, takes place at a controlled temperature in steel containers and cement vats, where malolactic fermentation also occurs. Maturation continues in wood, using French oak barriques and tonneaux together with large Slavonian oak casks. Ageing concludes with a period in cement and an appropriate rest in the bottle, which ensures stability and finesse.
History and Curiosities
Founded in 1580 and linked to the myth of the god Janus, Argiano boasts a tradition of excellence celebrated even in the verses of Giosuè Carducci. To this illustrious heritage, the winery now adds a deep respect for the environment: the first estate in Montalcino to become completely plastic-free, the company adopts virtuous organic and regenerative agriculture to protect and nourish the soils. This genuine ecological vocation and the rigorous safeguarding of biodiversity make it possible to produce an organic Sangiovese of rare nobility, capable of faithfully reflecting in the glass all the harmony of nature.
Awards
-
2021
94/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2021
94/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2021
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2021
94/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2021
96/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1980
- Oenologist: Bernardino Sani
- Bottles produced: 350.000
- Hectares: 60
With deep roots that connect it to its origins, Argiano combines traditional knowledge with a forward-looking vision. Today, guided by a passionate and expert team, we embrace a bold project rooted in identity, innovation and sustainability. Read more
| Name | Argiano Brunello di Montalcino 2021 |
|---|---|
| Type | Red organic still |
| Denomination | Brunello di Montalcino DOCG |
| Vintage | 2021 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 100% Sangiovese |
| Country | Italy |
| Region | Tuscany |
| Vendor | Argiano |
| Story | History and Curiosities Founded in 1580 and linked to the myth of the god Janus, Argiano boasts a tradition of excellence celebrated even in the verses of Giosuè Carducci. To this illustrious heritage, the winery now adds a deep respect for the environment: the first estate in Montalcino to become completely plastic-free, the company adopts virtuous organic and regenerative agriculture to protect and nourish the soils. This genuine ecological vocation and the rigorous safeguarding of biodiversity make it possible to produce an organic Sangiovese of rare nobility, capable of faithfully reflecting in the glass all the harmony of nature. |
| Origin | Sant'Angelo in Colle, Montalcino (SI), Toscana, Italia |
| Climate | Mild |
| Soil composition | Ancient marl and clay with a high concentration of limestone |
| Harvest | Between the end of September and mid-October |
| Fermentation temperature | Controlled temperature below 26°C |
| Fermentation | Approximately 15 days |
| Production technique | Spontaneous fermentation in temperature-controlled stainless steel with indigenous yeasts and spontaneous malolactic fermentation; ageing in French oak barriques and tonneaux and in large Slavonian oak barrels, then resting in concrete vats |
| Wine making | Cold pre-fermentation maceration for about 4 days; spontaneous fermentation of the must in contact with the skins in stainless steel (and cement) containers at a controlled temperature below 26°C for about 15 days/2–3 weeks with indigenous yeasts; spontaneous malolactic fermentation in cement tanks; maturation in French oak barriques and tonneaux and in large Slavonian oak casks (about 30 months in total), then resting in cement tanks until bottling. |
| Aging | Approximately 30 months in total in wood: the first year in French oak barriques and tonneaux, then in large Slavonian oak casks; followed by several months resting in cement tanks before bottling, with further ageing in the bottle. |
| Allergens | Contains sulphites |