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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...
NC is a wine with a decisive, full-bodied character, smooth tannins and a persistent finish. This blend of Cabernet Sauvignon, Merlot, Syrah and Sangiovese reveals an exciting potency, with the innate gentleness of Merlot creating a bridge between the evident earthiness of Sangiovese, the aromatic blackcurrant flavour of Cabernet and the warm red berries of Syrah. The result is a generous, rounded red wine, destined for short to medium ageing, with delicious aromas of currants and generous fruit flavours, versatile enough to develop in greater depth during long months in the bottle.
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 peak 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 grape harvest usually begins in the middle of September, when the Syrah and Merlot are picked, and is completed at the beginning of October, with the Sangiovese and Cabernet Sauvignon. Each of the four different grape-varieties used in the blend – Sangiovese, Cabernet Sauvignon, Merlot and Syrah – are fermented separately in order to preserve their individual characteristics. Before blending, the wine is aged for a short period of time in French oak barriques which have already been used once before, in the traditional large Slavonian oak barrels and in stainless steel tanks, to soften the tannins and harmonise the different flavours of each grape-variety.