Argiano

Five centuries of wine history on a plateau near Montalcino

Argiano is one of the oldest wineries in the region: First documented mention in 1580, when the Sienese noble family Pecci had the Villa Bellaria built according to the plans of the Renaissance architect Baldassarre Peruzzi. The associated cellar building was constructed in the same years — and still serves as a production facility today. In 1967, Argiano was one of the founding members of the consortium that legally created the Denominazione Brunello di Montalcino, thereby rewriting the history of an entire region. Since 2013, the estate has belonged to the Brazilian entrepreneur André Esteves, who, together with cellar master and managing director Bernardino Sani, initiated a comprehensive renewal — in the vineyard, cellar, and building, without breaking with the long history.

Soil science instead of recipes: the path to organic precision

Bernardino Sani pursues a clearly defined approach: a return to the classic elegance of Brunello as it was produced in the 1970s — more acidity structure, more depth, less weight. To this end, planting density was reduced, and the vineyards were converted to organic farming. Since 2019, Argiano has been the first plastic-free winery in Montalcino, as well as organically certified and CO₂-neutral. The basis of this work is a detailed mapping of the soils: in the northern part of the estate, oceanic marl soils dominate with 45% marine clay and an alkaline pH value of 8.5 — conditions that produce extraordinarily mineral Sangiovese grapes. The eponymous heart of the estate is the Vigna del Suolo, a single vineyard with vines from 1965.

In the cellar, Sani relies on minimal intervention: spontaneous fermentation with natural yeasts, restrained use of wood, little filtration. Each vineyard parcel is vinified separately to keep the origin clearly readable.

From Brunello to Solengo: Sangiovese in two worlds

The range is clearly built around Sangiovese. The Brunello di Montalcino — 100% Sangiovese Grosso — carries aromas of sour cherry, tobacco, and earth, shows dense tannins, and a lively acidity that guarantees long aging potential. The Rosso di Montalcino from the same sites offers earlier access to this style: more accessible on the finish, but with the same mineral precision. Next to it stands the Solengo, produced since 1995 and one of the early Super Tuscans: a Bordeaux-style blend with a Syrah component, which shows another facet of the estate with dark fruits, cedar wood, and melt. The NC Toscana IGT rounds off the offer with a more accessible, fruitier line. Serving temperature for all red wines: 16–18 °C. Suitable companions: Bistecca alla Fiorentina, braised wild boar leg, aged Pecorino di Pienza, or Tartufo nero.