Tenuta di Argiano, Brunello di Montalcino 2019

The Brunello di Montalcino, also 100% Sangiovese Grosso (usually harvested between the end of September and the middle of October), ferments on the skins in stainless steel for 2 or 3 weeks. The malo-lactic fermentation follows smoothly on from the alcoholic. The wine is then aged in large French oak barrels of 30 months.

Argiano dates back to 1580, when the Pecci family of Siena began the construction of a magnificent villa, complete with vast cellars. In 1967, Argiano, which is the south west quarter of the Brunello appellation, was one of the founder members of the Consorzio di Brunello. In 1992 Contessa Noemi Marone Cinzano bought the estate, and engaged the world-famous Giacomo Tachis (the creator of Sassicaia, Tignanello and Solaia) as consultant oenologist. It was he who launched Argiano's Super Tuscan, Solengo. Under his guidance, too, the Sangiovese vineyards were extended and the cellars modernised. In 2013, Andre Esteves, a Brazilian financier bought Argiano. Since then, he has provided funds for a massive updating of the entire estate. New cellars have been built, the villa is undergoing an extensive renovation programme and the vineyards have been mapped into six separate zones by the acclaimed Chilean terroir consultant, Pedro Parra. In consequence of the switch to organic methods, the bee population has soared throughout the estate, which covers 125 hectares, 70 of which are under vine. The Argiano plateau is at 300m. The soil is clay, with limestone and fossils. The Rosso di Montalcino (which could be Brunello) is 100% Sangiovese Grosso from new and younger vines (10-15 years old). It is vinified in stainless steel with a 2 week maceration, and aged for between 4 and 6 months in large Slavonian oak botte. The Brunello di Montalcino, also 100% Sangiovese Grosso (usually harvested between the end of September and the middle of October), ferments on the skins in stainless steel for 2 or 3 weeks. The malo-lactic fermentation follows smoothly on from the alcoholic. The wine is then aged in large French oak barrels of 30 months. Non Confunditur is 50% Cabernet Sauvignon, 20% Merlot and 30% Syrah and Sangiovese Grosso, vinified separately. Before blending the wines are aged for 6 months in one year-old French barriques two year-old tonneaux. After blending, they are aged in stainless steel. Solengo was the brainchild of the legendary winemaker and father of Super Tuscan wines, Giacomo Tachis.

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