Argiano’s Brunello di Montalcino is distinguished by its elegance and its deep ruby red color. It is made with 100% Sangiovese grosso grapes, usually harvested between the end of September and the middle of October, depending on the type of soil, exposure of the vineyards and the climatic trend.
Owner: Andre Esteves
Winemaker: Alberto Antonini
Type: Red wine
Varietals: 100% Sangiovese Grosso
Vineyard Location: Montalcino
Orientation: South, South west
Elevation: 300 m a.s.l.
Vines Planted: 1965- 2005
Trellising: Cordon Spurred
Soil: Clay, schist, calcareous and limestone
Sangiovese grapes are usually harvested between the end of September and the middle of October, depending on the type of soil, 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 2 or 3 weeks. The fermentation time can change from one tank to another, depending on the vineyards where the grapes are located. Upon completion of the alcoholic fermentation, malolactic fermentation begins spontaneously in cement vats where the temperature is constant and there is no exchange of electrostatic charges. At the end of malolactic fermentation, the wine is transferred in casks and oak barrels.
30 months in big casks 22 - 50 Hl and 20% in 600 l tonneaux, plus a short step in concrete vats for stabilization. One year in the bottle before the release.
Color: Deep ruby red color
Bouquet: Elegant and powerful at the same time with inviting perfumes of red berries and clean freshness, complex and balanced
Flavor: It presents a good concentration on the mid-palate and a persistent aftertaste, with voluptuous body, and interesting, silky tannins. a rounded and
Pairings: Brunello goes very well with red meats, homemade pasta with wild boar sauce, medium seasoned cheese. To fully appreciate its qualities, decant the wine at least one hour before serving
Alcohol Content: 14%
Serving Temperature: 57-61°F
Production: 120,000 bottles