Brunello di Montalcino DOCG
The Brunello di Montalcino di Argiano is of intense ruby colour. It presents a good concentration on the middle palate and persistent aftertaste, however with a round, voluptuous body and interesting silky tannins. It combines power and elegance and foresaw a promising future. With its fascinating smells of red fruit and its clean freshness, the complexity of this wine shows an optimal balance. To fully enjoy the qualities, decant the wine at least 1 hour before enjoying it.
The vineyards of Argiano benefit from a favourable microclimate and an enviable position that contribute to the development of vines. The vegetative cycle and the extended period of ripening are due to the elevation of the plateau, 300 m above sea level, which determines fresh nights in the summer months. Montalcino's generally moderate rainfall favors better and healthier ripening of grapes, giving wine greater concentration and perfumes. This, together with the warm and constant winds that breathe from the Maremma by cooling the clusters during warmer summer days, allows a slower ripening of the grapes by determining favorable general conditions. Finally, Argiano’s proximity to Mount Amiata, one of the highest peaks in Tuscany, which protects the entire area from bad weather. The union of all these factors allows Argiano to produce, year after year, high-profile wines and constantly good vintages.
Sangiovese grapes are usually collected between the end of September and mid-October, depending on the soil type, the display of vineyards and climate trends. The must is fermented in contact with the skins in stainless steel vats at controlled temperature for two to three weeks. The fermentation time varies from one vat to another, depending on the vineyards from which the grapes originate. Once alcoholic fermentation has been completed, malolactic fermentation begins spontaneously, a natural process that transforms malic acid into lactic acid and makes the wine soft. This second fermentation can last from a few weeks to a few months, based on several factors such as cellar temperature. This process not only softens wine, reduces its acidity and stabilizes it naturally, but gives it greater depth, complexity and elegance. The wine has aged for 4 years, 2 and a half of which in oak barrels. Before the sale in January, the wine is aged another 6 months in bottle.
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