Argiano, Rosso di Montalcino DOC

Interesting facts

The wine Rosso di Montalcino, 2013,made from Sangiovese grapes, perfectly reflects the terroir. The grapes are harvested in mid-September. After sorting, the grapes are placed in stainless steel vats for alcoholic fermentation. During that time, the pure grape juice is fermented on the skins for 2-3 weeks. In this way, a better concentration of varietal characteristics. After maceration, softening the acidity, the wine is aged in French oak barrels and recycled in large barrels of Slovenian oak. The wine is bottled the following autumn, after a year of aging.Rosso di Montalcino is frequently called "baby Brunello": made from the same Sangiovese grapes as Brunello, it is the best combination of price and quality. The wine has a good storage capacity for 10 years. It is recommended to decant the wine half an hour before serving.The owner of "Argiano", one of the most famous and popular wineries in Italy, is the Countess Noemi Marone Cinzano. In search of the best places for the production of high quality wines Cinzano chose the Villa Argiano. And was absolutely right. Located in a picturesque medieval village near Montalcino, an ancient place covered with legends. It was here, according to legend, the sages searched for the legendary altar of the Roman God Janus ("Ara Jani" means "the altar of Janus"). During the Renaissance noble family from Siena Pekka on a beautiful hill, was built magnificent Villa of Argiano. For a long time, the local nobility used the wines produced from the vineyards of the castle, for his own pleasure. 1992 was a turning point in the history of the winery. Having bought the estate, the Countess "revive" it and put a lot of effort to wine Argiano became one of the best in the region. Today, it produces a traditional Tuscan wine — Brunello and Rosso, and super Tuscan wines — "Solengo" and "CFMA". The winery owns an area of 100 hectares, 48 hectares given over to vineyards and 10 hectares of olive trees. The Argiano vineyards have an enviable location with a favorable microclimate. The vineyards are located at an altitude of 300 meters above sea level, so even in the summer months are cool nights. Moderate rainfall in Montalcino promotes better maturation of grapes that allows to obtain wines with a higher concentration of flavor and rich aroma. The influence of the warm Maremma (the coastal region of Tuscany) creates unique conditions for slow ripening of the grapes, and are located near Monte Amiata (one of the highest mountains of Tuscany) protects the vineyards from bad weather. Soil composed of Marly limestone and clay, hold moisture well, which is the ideal condition for the development of the Sangiovese grapes. The grapes are harvested by hand. The fermentation was carried out in steel tanks with natural yeasts at a controlled temperature of 20-25°C for 2-3 weeks. Kept in annual wine barriques from Burgundy, and then in Slovenian oak casks (traditional wine), and only in the new Burgundian barriques — for "Solengo". Oenologist revived estate was invited to well known European specialist — Giacomo Takis. It was he who produced the first wine supertuscan "Solengo", included in the "Top 100" great wine publication "Wine Spectator". No less talented and experienced Danish oenologist Hans-Viding Diers Takis replaced after his retirement. With experience in the best wineries in Europe, Australia, South America and South Africa, Hans brought notes of refined and elegant style of wine Argiano. Philosophy-Viding Diers simple — minimal intervention in natural processes and the expression of the great characteristics of the terroir of Montalcino wines. Because of this, the wine Rosso di Montalcino and Brunello di Montalcino from Sangiovese grapes are the best wines of Tuscany, and critics say their only high points.

Tasting Characteristics

Wine of intense ruby red color.
The aroma of the wine reveals notes of ripe plum, raspberry, violet, menthol and earth.
The wine is medium density has an elegant taste with excellent balance, good concentration, velvety tannins, notes of red fruits, violet, menthol and earth.
Wine is the perfect accompaniment to dishes of veal, venison. It can be served with pasta, appetizers and cheeses.

Taste combinations

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