Argiano Brunello di Montalcino

At Argiano, one word stands out above all others: "Respect. Respect for nature, which has gifted us with a treasure of immeasurable value, to which we dedicate our attention and reverence." For this reason, Argiano employs the most efficient and modern working methods. However, it is always ensured that every technique has only a minimal impact on health and the environment surrounding us. The must from the Sangiovese grapes is fermented on the skins in stainless steel tanks at a controlled temperature for two or three weeks. After alcoholic fermentation, malolactic fermentation begins, a natural process in which malic acid is converted into lactic acid. The wine is aged for a total of four years, two and a half of which are spent in oak barrels. The bottled wine then rests for a further six months in the bottle. Argiano's goal is to make the best possible use of the terroir's qualities to produce a great bottle from every vine. A ruby-red Brunello with an earthy nose and hints of flowers and red fruit. On the palate, the Argiano Brunello di Montalcino is elegant and balanced, generous with velvety tannins and delightful red fruit aromas. James Suckling awarded it 93 points for the 2011 vintage.