Wine Reviews

Brunello di Montalcino 2016 – Argiano

Brunello di Montalcino 2016 - Argiano
Written by Piero Pardini

Credits: © Piero PardiniThe Wolf Post

Located southwest of the Montalcino hill, at about 300 meters above sea level, Argiano is an organic farm that respects the environment, does not use pesticides or fertilizers and focuses on the production of high quality grapes that show identity, elegance and tradition.
The company develops around the core of the buildings for an area of about 125 hectares, with vineyards, olive groves and woods. It can be reached by walking along roads with paths of flavors and powders of ancient memory that intersect landscapes and unique atmospheres.
Surrounded by 57 hectares of vineyards on a hill overlooking the Val d’Orcia and the Maremma, Argiano produces the purest expression of Rosso and Brunello di Montalcino with an unchanged passion, devotion and respect for the environment.
From the times of Ancient Rome to today, the Argiano estate has made the history of the Montalcino territory, becoming one of the most prestigious and traditional realities, a precious ambassador in the world of its wines, proud of having contributed to the birth of the Brunello Consortium and boasting of being the oldest in the Montalcino area. A unique example of a Renaissance villa inhabited by popes and noble families; a vocation for wine production that begins in the sixteenth century in the same cellar that is still in use today, to give life to some of the most distinctive wines from around the world.
To the tradition of Rosso and Brunello is added Solengo, one of Giacomo Tachis‘ masterpieces, the first Super Tuscan from Montalcino and Non Confunditur, produced by the encounter between French vines and the young expression of Sangiovese. In 2020, the jewel of the estate has arrive: it is the Brunello di Montalcino Vigna del Suolo which derives from our oldest Sangiovese vineyard planted in 1965. This is what Argiano has been offering to wine lovers for hundreds of years: breathtaking views combined with one of the most iconic and celebrated Italian wines.

Ownership: Argiano has been owned by Brazilian investors since 2013
Agronomic management: from October 2019 we are certified organic as regards agriculture. following a long conversion work started in 2012. As for the part of the processing in the cellar, we are not yet certified.
Vineyards: 130 hectares of which 57 are vineyards and 10 are olive groves.
Bottles produced: 330,000 – 350,000
Direct sales: yes
Company visits: yes
Foundation year: 1580

Wine: Brunello di Montalcino
Variety composition: 100% Sangiovese.
Denomination: D.O.C.G ..
Alcoholic strength: 14% vol.
Vintage: 2016.
Vineyard altitude: between 280 and 310 m a.s.l.
Training system: organic cultivation. Spurred cordon. Low production per hectare.
Soil: marl, ancient clays with a high concentration of limestone.
Vintage: a winter with above average temperatures. A spring with not too frequent rains which led to an early budding. A summer of optimal temperatures with very favorable conditions and very interesting temperature ranges. The sunset that characterized the month of August, especially in the ripening period of the bunch, led to an increase in concentration; extremely pleasant weather in September and October with cold nights and hot days.
Harvest: between the beginning and the end of September.
Vinification: spontaneous fermentation for about two weeks in steel tanks at controlled temperatures. Cold pre-fermentation maceration in order to extract color and a more intense aromatic profile. Malolactic fermentation in concrete tanks.
Aging: about 30 months in Slavonian oak barrels of different capacities (10/15/30/50 hl). Bottling in April and May following the most propitious lunar phases. Long bottle aging.

Brunello di Montalcino 2016 - Argiano

© Argiano

Visual exam
Clarity: limpid
Color: garnet red
Consistency: consistent
Observations: not particularly intense, with orange textures.

Olfactory examination
Intensity: intense
Complexity: complex
Quality: fine
Description: floral, fruity, spicy, toasty and ethereal
Observations: the sample opens with addictive floral notes that refer to slightly withered red flowers such as rose which, merging with the alcoholic scent, recalls a rosolio; intense aromas of ripe red fruits that tend to jam such as cherry durone, red plum and blueberry juice, delight the spicy notes ranging from pink pepper and star anise accompanied by toasted aromas reminiscent of black coffee and chocolate powder. Ethereal finishes of nail polish and woody notes reminiscent of the undergrowth with hints of fungus mixed with balsamic notes attributable to fern and resin.

Taste – olfactory examination
Softness
Sugars: dry
alcohols: alcoholic
Polyalcohols: smooth
Hardness
Acids: moderately fresh
Tannins: tannic
Minerality: salty
Structure: sturdy
Balance: moderately balanced
Intensity: intense
Length: very long
Quality: good
Remarks:

Final remarks
State of Evolution: ready
Harmony: moderately harmonious
Remarks: sample with excellent aromas, with a strong and persistent taste with a notable softness and tannic presence, a greater refinement will give harmony between the hard and soft components.

Pairings: Castelmagno gnocchi with ground black pepper.

Argiano S.p.A. Società Agricola
S. Angelo in Colle
53024 Montalcino (SI)
Phone +39 0577 844037
E-mail: argiano@argiano.net
Website: http://www.argiano.net

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About the author

Piero Pardini

Da Maggio 2002, giornalista pubblicista.
Coautore del saggio "Gianni Clerici - Lo scrittore, il poeta il giornalista", Le Lettere, Firenze.
Dal 2015, Sommelier AIS (Associazione Italiana Sommelier- Italian Sommelier Association).
Scrive di vino, enogastronomia, sport, tecnologie.
Dal 2016, direttore responsabile di "The Wolf Post", di cui è il fondatore.

Freelance journalist, since May 2002.
Co-author of the essay "Gianni Clerici - The writer, the poet the journalist", Le Lettere, Firenze.
Since 2015, Sommelier AIS (Italian Sommelier Association).
He writes about wine, sport and technologies.
Since 2016, founder and editor-in-chief of "The Wolf Post".