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Argiano is thought to be an ancient place, full of history, where wise men searched for Ara Jani, the legendary altar of the roman god Janus. At the summit of a wonderful hill, south-west of Montalcino, the magnificent Villa of Argiano was built in the Renaissance by the Peccis, a noble family from Siena. Remaining for some decades under the Pecci family, it then passed to the counts of Pieri, who bequeath it to the marquis of Ballanti Merli and to the duchess of Caetani from the counts...
Argiano’sBrunello di Montalcino is distinguished by its elegance and its deep ruby red colour. It presents a good concentration on the mid-palate and a persistent aftertaste, with a rounded and voluptuous body, and interesting, silky tannins. It unites potency and elegance and looks like having a promising future. With its tempting perfumes of red berries and its clean freshness, the complexity of this wine presents an excellent balance. To fully appreciate its qualities, decant the wine at least one hour before serving.
The vineyards of Argiano benefit from a favourable microclimate and an enviable position which contribute to the development of the vines. The extended vegetative cycle and ripening period are due to the altitude of the plateau, 300 m above sea level, which determines cool nights in the summer months. The generally moderate rainfall in Montalcino favours better, healthier ripening of the grapes, conveying greater concentration and aromas to the wine. This, together with the hot and constant winds that blow from the Maremma, cooling the bunches of grapes during the hottest summer days, allows slower ripening of the grapes, determining favourable general conditions. Lastly, Argiano is close to Mount Amiata, one of Tuscany’s highest peaks, which protects the entire area from bad weather. The combination of all these factors enables Argiano to make high profile wines and constantly good vintages, year after year.
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. Not only does this process add smoothness to the wine, reduce its acidity and stabilise it naturally, it also conveys greater depth, complexity and elegance.
- 93 Points -
James Suckling, February 2016
Lots of earth, spice and plum aromas and flavors. Full-bodied, soft and round. Lovely savory finish. Hints of smoky oak and ripe fruit on the finish. Nice successor to the great 2010. Drink or hold.See detailed press review