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Argiano
Suolo Rosso Toscano IGT
Toscana

Suolo is produced out of Sangiovese grosso from the vineyard Vignoni, the oldest vineyard at Argiano, and from Oliviera, one of Argiano’s younger vineyards. As a result, Suolo shows a unique synergy between young and old vines while exploring the great complexity of Argiano’s terroir. “Suolo” is indeed the italian word for “soil”.


Owner: Andre Esteves
Website: http://www.argiano.net/
Winemaker: Alberto Antonini
Type: Red wine
Varietals: 100% Sangiovese Grosso

Vineyard Location: Vignoni (oldest vineyard planted in the 1966) and Olivera (young vineyard planted in 1989)
Orientation: South, South west
Elevation: 300 m a.s.l.
Vines Planted: 1965- 2005
Trellising: Spurred cordon
Vines/Acre: 3,000/Ha
Soil: Clay, schist, calcareous and limestone

Vinification
Every year, when “veraison” takes place, we reduce the yield to 4-5 bunches per plant. This considerably increases the concentration of the grapes, obtaining a more full-bodied and rich wine. The grapes are harvested by hand in the middle of October. After a final selection during the harvest, the grapes are brought into the cellar in small crates so they do not get squashed. After being removed from the stalks but before being pressed, they are placed in temperature controlled fermentation tanks. The presence of a large proportion of whole berries allows a slow and gradual start to fermentation, almost a sort of “carbonic maceration”, meaning that fermentation starts inside the berries. This process favours the indigenous yeasts and conveys great finesse and complexity to the future wine, offering a good representation of the vineyards of origin. The “must” is left in contact with the skins for about three weeks to obtain maximum, but not excessive, extraction. Then it is poured into 300 litre barrels. The malo-lactic fermentation takes place directly in new, very finely textured French oak barriques which are carefully selected to emphasize the smoothness of the fruit and tannins.

Aging Process
Suolo is aged slowly in 600 l tonneaux for 16 months. It is usually bottled in July, without filtering, so it may release a harmless sediment, the mark of a high quality natural wine. 1 year in the bottle before the release.

Tasting Notes
Color: Dark ruby color
Bouquet: Typical “nose” of complex red berry notes
Flavor: Smooth and velvety on the palate, well-balanced overall, dark and mysterious, with superbly integrated oaky notes. The aftertaste lingers, with balsamic, earthy and persistent fruity scents. Suolo has an excellent ageing potential (up to 10-15 years)
Pairings: Handmade pasta with meat sauce, grilled foods and seasoned cheese

Alcohol Content: 14.5%
Serving Temperature: 57-61°F
Production: 2,530 bottles