The\nArgiano company has very ancient origins. It was the Pecci family who built the\nVilla and the cellar in 1581. Over time, there have been numerous changes in\nownership by noble Sienese families. It goes without saying that the company is\none of the oldest in Montalcino and that in 1967 it was one of the 25 founding\ncompanies of the Brunello consortium.<\/p>\n\n\n\n
The first\nSuper Tuscan wine from Montalcino is due to Giacomo Tachis, father of Italian\nenology. In 2012 the owner Noemi Marone Cinzano sold the company to the\nBrazilian Andr\u00e8 Estevens who completely revolutionized everything: vineyards,\npersonnel and study of the land.<\/p>\n\n\n\n
In 2013\nthe geologist Pedro Parra and the agronomist Francesco Monari began to study\nthe micro-parcels of the company’s land. In 2013, the complete conversion to\norganic and eco-sustainable crops takes place. In 2014 the first six Sangiovese\ncrus are identified.<\/p>\n\n\n\n
The 2015\nis the first vintage of Vigna del Suolo that already gave its best at its\ndebut.<\/p>\n\n\n\n
In 2016\nthe new cellar was built and the underground cellar was renovated. The Villa\nwas conservatively restored in 2017. The professional who restored the Villa\nand the cellars is the young architect Gastone Filippo Scheggi.<\/p>\n\n\n\n
In 2019 it\nacquired the leadership of a plastic-free company in Montalcino. The company is\nlocated in the Sant’Angelo in Colle hamlet, to the south-west. This area has a\nmild climate and drier summers than the northern area. The influence of the sea\nis also important with frequent winds from the West.<\/p>\n\n\n\n
The\nvineyards are of sangiovese for 40 hectares, 7 hectares of cabernet sauvignon,\n4 hectares of merlot and 4 hectares of petit verdot. There are also 10 hectares\nof olive trees.<\/p>\n\n\n\n
The\ncompany is located at an altitude ranging from 290 to 315 meters above sea\nlevel. The soils are rich in marl and limestone.<\/p>\n\n\n\n
The new\ncompany philosophy is to create wines that identify perfectly with its soils.\nFrom this, the meticulous study of soil types and soil stratigraphy, with\nidentification of the microterroirs.<\/p>\n\n\n\n
The\nmicroterroirs are:<\/p>\n\n\n\n
Terroir n. 1, POGGIO AL VENTO<\/strong>: has a first layer that is one meter deep and\nis composed of oceanic clay (blue clay), compact but full of small fractures in\nsummer. The clay keeps the moisture in the soil and its fractures cause the\nroots to go deep. Descending 120 cm from the surface is the marl, rich in\nlimestone, which gives structure and minerality to the wine.<\/p>\n\n\n\n Terrior n. 2: POGGIO AL VENTO<\/strong>: here there is the oceanic clay that reaches a\ndepth of 150 cm, here too we have sharper fractures and this gives great\nresistance to the lack of water and this will result in the roots being more\ndecisive in the go deeper, in search of their livelihood.<\/p>\n\n\n\n At a depth\nof 170 cm the roots will find a very fractured marl, which will facilitate a\ngreater distribution of the roots which will absorb generous doses of mineral.<\/p>\n\n\n\n Terrior n. 3: POGGIO AL VENTO<\/strong>: looks like no. 2, however, has less\nfracturing, in the clayey and marly layers, the fractures are clearer and this\nallows the roots to descend in a strong and decisive way, fortifying and making\nthe root system longer.<\/p>\n\n\n\n Terrior n. 4: FORNACE<\/strong>: The first layer is 170 cm and is made up of\ndarker, non-compact and porous clayey limestone soil. All this gives elegance\nand structure to the wine. The vineyard dates back to 1965. The roots go over 3\nmeters deep and have an old 140 ruggeri rootstock. The second layer is made up\nof calcareous marl rich in minerals, with homogeneous and well distributed\nroots that favor perfect absorption. All this means that the wines are\nstructured, mineral and fragrant.<\/p>\n\n\n\n Terrior n. 5: FORNACE NUOVA<\/strong>: The first layer is of a black oceanic clay,\nwith metamorphic and calcareous sediments that make it less compact with a\ndarker color. The second layer reaches two meters and has crystallized mineral\nlayers with bundles of roots running through it.<\/p>\n\n\n\n Beyond two\nmeters there is a third layer composed of calcareous marl with abundant\nfractures that allow optimal root absorption.<\/p>\n\n\n\n Terrior n. 6: FORNACE NUOVA<\/strong>: The first layer is about 170 cm deep and is\nrich in oceanic clays mixed with metamorphic and calcareous sediments.<\/p>\n\n\n\n Thanks to\nthe high degree of fracturing, the roots cross the entire layer homogeneously.\nBeyond two meters there is calcareous marl with discrete fracturing that tends\nto deepen with the passage of time. Wines are usually very elegant.<\/p>\n\n\n\n The\nvinifications take place separately on the basis of the micro-terroir.<\/p>\n\n\n\n The clones\nof the company’s Sangiovese are recorded and reproduced in order to have their\nown biotype. Agriculture is strictly organic and no fertilizers or pesticides\nare used. The new concept is to see the soil as a true and unique living source\nof nourishment with the use and strengthening of useful microorganisms. To do\nall this, a biological fight against insects must also be implemented. Reuse of\nseeds.<\/p>\n\n\n\n Pruning,\nstalks and pomace form the compost.<\/p>\n\n\n\n As I have\nalready said, it is essential to study the micro-terriors and the wines that\ncome from them, observing their different aromas, structure and taste.<\/p>\n\n\n\n In the\ncellar if possible, the fermentations are spontaneous and the macerations are\nshort and delicate.<\/p>\n\n\n\n Sangiovese\nis aged in large barrels. The dosages of SO2 are low and the pre-bottling\nrefinement takes place in cement. The company wants to make wines that identify\nwith their territory and more precisely with their company. I say stop with\ntrade diversions that destroy the identity of wines and territories. Stop with\ncertain consultants, who have done so much harm to wine by creating uniform\nwines that do not identify the territory and the types of wines.<\/p>\n\n\n\n Argiano\nunderstood this well. The company team is well motivated in seeking this,\nBernardino Sani CEO \/ winemaker, a very pleasant and competent person, has\ncreated a good group of motivated young people in this, not easy, business\nproject. The agronomist is Francesco Monari, Roberto Caporossi is the internal oenologist,\nRiccardo Brogi is the commercial director while Alberto Antonini is the\nexternal oenologist who, in my opinion, is experiencing a second working youth.<\/p>\n\n\n\n Alberto\nAntonini is well motivated, he has understood very well that companies with\ntheir wines must express the territory, as this is the winning card, without\nconditioning and without compromise. Italy, and Montalcino in particular, has\nunderstood that one’s identity constitutes one’s pride and strength.Dario\nPettinelli is a consultant and communications director of the company.<\/p>\n\n\n\n The wines\nproduced by the company are Rosso di Montalcino, Brunello di Montalcino,\nBrunello di Montalcino Riserva, Brunello di Montalcino “Vigna del\nSuolo”, NC IGT Toscana (Grapes: Cabernet Sauvignon, Merlot and Sangiovese)\nand Solengo Toscana IGT (Grapes: Cabernet Sauvignon, Petit Verdot, Merlot and\nSangiovese.<\/p>\n\n\n\n Having\nmade these important premises about the company, I am going to talk about my\nvisit to the company aimed at getting to know the new company philosophy and\nmaking a vertical of Brunello di Montalcino, as well as tasting the wines just\nreleased on the market. The impression I got is that, unlike in the past, where\nthe wines were perhaps more powerful, the latter ones are fine and elegant with\nthe right structure but with silky tannins and a good gustatory balance.<\/p>\n\n\n\n I felt\nwines delight the palate with a graceful and persuasive drink.<\/p>\n\n\n\n This is\nthe Sangiovese that I love, with fruity and floral notes without the\ninterference of wood, those wines that make you want to drink them and drink\nthem again.<\/p>\n\n\n\n As for the width of the tannin, it is important that you make the\nfollowing clarifications, so that it can be understood. I feel the tannin of\nthe wine on the upper gum. The total width of the tannin is 6\/6, therefore the\nentire width of the upper gum. Obviously, if the tannin is less broad, it could\nbe for example 5\/6 and so on. The width of the tannin is important when the\nquality of the same is of good or high level. If the tannin is broader, the\nmore the wine is worthy of attention, but the tannin, as I have specified, must\nin any case be of good quality.<\/p>\n\n\n\n Let’s now pass to describe the wines tasted.<\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino, vintage 2010<\/strong><\/p>\n\n\n\n Ruby red\ncolor.<\/p>\n\n\n\n The glass\ndetects aromas of cherry, mint, eucalyptus, starch of the cotton fabric, bay\nleaf, licorice, sage, rosemary, black pepper, nutmeg, light fresh pecorino\ncheese, partially dried plum, to finish with touches of vegetable skin (it is\nthe worked leather that approaches the sweetness of the cowhide).<\/p>\n\n\n\n On the\npalate you can enjoy an excellent and tasty cherry.<\/p>\n\n\n\n The wine\nis savory and has a medium-fine body.<\/p>\n\n\n\n Alcohol\nand freshness are a little fluctuating between them, while the tannins are\nsweet, fairly broad (5\/6 +) initially silky and then dry the upper gum a little\n(wood tannins?).<\/p>\n\n\n\n Its\nintense aromatic persistence is long.<\/p>\n\n\n\n Pleasant\nwine but with a slight pungency of alcohol even on the nose.<\/p>\n\n\n\n (91\/100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino Riserva, vintage 2010<\/strong><\/p>\n\n\n\n Intense\nruby \u200b\u200bred-black robe with slight purple textures.<\/p>\n\n\n\n The nose\nimmediately reveals woody notes that are also identified with the aromas of the\n“after eight” chocolate (mint and chocolate) followed by notes of\ncherry, eucalyptus, rosemary, sage, bay leaf, black pepper, nutmeg, vegetable\nleather (worked leather that approaches the sweet of the cowhide) plum, to\nfinish with sweet notes reminiscent of the outside of the sugared almond.<\/p>\n\n\n\n On the\npalate it feels a bit bitter wood and flavors of plum and licorice.<\/p>\n\n\n\n The body\nis medium plus. Well balanced wine between alcohol and freshness, the latter is\nwell present. The tannins are sweet, fairly broad (5 \/ 6-) initially silky and\nthen dry the upper gum a little.<\/p>\n\n\n\n Its\ngustative persistence is long with a woody finish and after eight chocolate\nalready felt on the nose. It will probably take a few years for the wine to\nabsorb the wood.<\/p>\n\n\n\n (90 – \/ 100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino, vintage 2012<\/strong><\/p>\n\n\n\n A\nbeautiful ruby \u200b\u200bred glows<\/p>\n\n\n\n Varied and\npleasant nose with aromas of toasted peanut, cherry, plum, mint, eucalyptus,\ntannery leather at the end of processing, wild strawberry levi, bay leaf, sage,\nslight LPG gas, blond leather, the fresh one, to end with whispers of wet\nearth.<\/p>\n\n\n\n When\ntasted, the wine has a good drink even if the gustatory balance is slightly\nfluctuating, between alcohol and freshness. The body is medium and the tannins\nare sweet, fairly broad (5\/6 +), initially silky and then slightly dry the\nupper gum. Its gustative persistence is long but not very long. <\/p>\n\n\n\n (91\/100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino, reserve, vintage 2012<\/strong><\/p>\n\n\n\n Ruby red\ndress.<\/p>\n\n\n\n At the\nolfactory encounter the aromas of medicine drawer, dried porcini mushroom,\nmint, eucalyptus, cherry, intense plum, starch of the cotton fabric stand out,\nending with pinches of vegetable leather (it is the worked leather that\napproaches the sweet of the cowhide ).<\/p>\n\n\n\n On the\npalate it reveals a sufficient medium body but fine and elegant. The wine is\nbalanced for alcohol because freshness dominates it without hesitation. The\ntannins are sweet, wide (6 \/ 6–), initially silky and then dry the upper gum a\nlittle. Its gustative persistence is long but not very long, with a cherry\nfinish. <\/p>\n\n\n\n (92 – \/ 100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino, vintage 2013<\/strong><\/p>\n\n\n\n Ruby red\nand light garnet color.<\/p>\n\n\n\n From the\nglass rise aromas of fine tannery leather, LPG gas, starch for ironing, violet,\nhard almond shell, cherry, bay leaf, sage, slight rust, Atkinson lavender soap,\nwarm ironed cloth, black truffle to finish with strokes of hard barley candy.<\/p>\n\n\n\n In the\nmouth it is perceived a medium body, a nice juicy pungency, cherry and a\npleasant black truffle.<\/p>\n\n\n\n The\nfreshness completely covers the alcoholic mass making the wine balanced.<\/p>\n\n\n\n The\ntannins are sweet, thick, fairly wide (5\/6 +) initially velvety and then\nslightly dry the upper gum.<\/p>\n\n\n\n Its\ngustative persistence is long with a fruity and slightly bitter finish.<\/p>\n\n\n\n For the\nthick tannins it reminds me of the 2006 vintage in Montalcino.<\/p>\n\n\n\n (93\/100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino, vintage\n2014 <\/strong><\/p>\n\n\n\n Looking at it, it has a beautiful\nlight garnet red. Olfactory blend made up of perfumes from the outside of the\nsugared almond, fine tannery leather, mint, eucalyptus, plum, cherry, with\nhints of black pepper and nutmeg in the finish. On the gustatory encounter, a\nmedium body and a slightly sour note are perceived, due to the difficult\nvintage. The wine has a good gustatory balance with the alcoholic mass\ndominated by freshness and tannins. The latter are sweet, fairly wide,\ninitially velvety and then dry the upper gum a little. Its gustative\npersistence is long. <\/p>\n\n\n\n (90 – \/ 100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino, 2015 vintage<\/strong><\/p>\n\n\n\n It has a\nlight garnet red color.<\/p>\n\n\n\n From the\nglass rise pleasant fruity aromas of cherry, hairy red peach and floral\nlavender that reminds me of Atkinson soap. The olfactory path continues with\nnotes of starch (starch for ironing), eucalyptus and leather saddle.<\/p>\n\n\n\n Tasting\nreveals a medium body and the wine is immediately pleasant, fine and elegant,\nwith a fruity cherry flavor. Well balanced wine with imperceptible alcoholic\nmass thanks to the freshness and the tannins that dominate it. The tannins are\nsweet, wide (6 \/ 6–), initially silky and then slightly dry the upper gum. Its\ngustative persistence is long. Pleasant wine.<\/p>\n\n\n\n (94 + \/ 100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino<\/strong><\/p>\n\n\n\n “Vigna del Suolo”, vintage 2015<\/strong><\/p>\n\n\n\n Ruby red\nmantle, clear.<\/p>\n\n\n\n Various\nand pleasant aromas of cherry, mint, eucalyptus, hairy red peach, light rubber,\nAtkinson lavender soap, to finish with spicy flavors of black pepper and\nnutmeg.<\/p>\n\n\n\n The drink\nis very pleasant and the fairly delicate body caresses the whole oral cavity.\nWell balanced wine thanks to the freshness and the tannins that do not make you\nfeel, even in the slightest, the alcoholic mass. The tannins are sweet, silky\nand broad (6 \/ 6–). Its persistence is long with a cherry finish. In my notes\nI wrote: it lacks a bit of structure but has a nice drink. <\/p>\n\n\n\n (95\/100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino, vintage 2016<\/strong><\/p>\n\n\n\n A delicate\nruby \u200b\u200bred shines through the glass.<\/p>\n\n\n\n Intense\naromas of starch spray on a warm cloth and cherry. Followed by puffs of toasted\npeanuts, mint, eucalyptus, cotton candy, slight hints of wood to finish with\nspicy flavors of black pepper and nutmeg.<\/p>\n\n\n\n On the\npalate it has a medium body, cherry flavor and a perfect gustatory balance with\nimperceptible alcoholic mass. The tannins are sweet, wide (6 \/ 6-), elegant,\ninitially silky and then slightly dry the upper gum in the final.<\/p>\n\n\n\n Pleasant\nwine. <\/strong><\/p>\n\n\n\n (95\/100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino<\/strong><\/p>\n\n\n\n “VIGNA DEL SUOLO”, vintage 2016<\/strong><\/p>\n\n\n\n Transparent\nruby \u200b\u200bred.<\/p>\n\n\n\n From the\nglass they go upwards intense and pleasant aromas of toasted peanuts and\nlavender soap that reminds me of the Atkison soap, followed by vegetable skin\n(it is the skin that approaches the sweet of the cowhide), mint, eucalyptus,\npepper black, intense nutmeg to finish with whispers of tomato paste.<\/p>\n\n\n\n The taste\nhas a beautiful structure and is sapid and mineral with a cherry flavor.\nPerfectly balanced wine with freshness axis and tannin that dominates the\nalcoholic mass.<\/p>\n\n\n\n The\ntannins are sweet, thick, elegant, wide (6 \/ 6–) and velvety. Its gustative\npersistence is long with a cherry finish. Nice wine which, for me, does not\nreach the maximum score due to the incomplete width of the tannins which over\ntime will have to become less thick and more silky. Great wine!<\/p>\n\n\n\n (98\/100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n Brunello di Montalcino, vintage 1980<\/strong><\/p>\n\n\n\n Brick red\nwith an orange edge.<\/p>\n\n\n\n From the\nolfactory casket rise aromas of dried porcini mushroom, wet earth, black\npepper, aged leather saddle, intense with rust, carob, mint, eucalyptus,\nsemi-fresh pecorino, shredded tobacco of the Tuscan cigar, to finish, in the\nempty glass, with hints of juniper berry.<\/p>\n\n\n\n On the\npalate you can feel the taste of dried porcini mushroom, already smelled on the\nnose. The body is medium and the wine has a good gustatory balance with the\nfreshness and tannins in evidence on the alcoholic mass.<\/p>\n\n\n\n The\ntannins are sweet, thick, silky and fairly broad (5 \/ 6–). Its gustative\npersistence is long with a finish of zabaglione, licorice candy and mint.<\/p>\n\n\n\n The note\nof dried porcini mushroom denotes the descending phase of the wine which\nhowever continues to be interesting, both on the nose and on the palate.<\/p>\n\n\n\n (92 ++ \/ 100)<\/strong><\/p>\n\n\n\n FATTORIA DI ARGIANO<\/strong><\/p>\n\n\n\n “SOLENGO”, vintage 2018<\/strong><\/p>\n\n\n\n Tuscany IGT<\/strong><\/p>\n\n\n\n (GRAPES: 50% Cabernet Sauvignon, 25% Petit\nVerdot, 20% Merlot and 5% Syrah)<\/strong><\/p>\n\n\n\n Ruby red\nand purple mantle.<\/p>\n\n\n\n Captivating\nnose with intense aromas of fresh squeezed plum, blueberry, cassis followed by\nworked leather, black pepper, nutmeg to finish with caresses of small licorice\nbeans.<\/p>\n\n\n\n Pleasant\nsip, which highlights a medium body and a perfect gustatory balance, thanks to\nthe freshness and tannins that dominate the alcoholic mass.<\/p>\n\n\n\n The\ntannins are sweet, thick, broad (6 \/ 6-) and velvety. Slightly woody and\nsqueezed plum flavor that persists during its long intense aromatic\npersistence. Nice interesting and pleasant wine that needs to lose some wood\nand to slim down the tannins a little.<\/p>\n\n\n\n At the\ntime of tasting the wine had not yet been released on the market, requiring a\nfurther stop in the bottle, and for this reason the evaluation has a minimum\nand maximum range.<\/p>\n\n\n\n (97-99 \/ 100)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" The Argiano company has very ancient origins. It was the Pecci family who built the Villa and the cellar in 1581. Over time, there have been numerous changes in ownership by noble Sienese families. It goes without saying that the company is one of the oldest in Montalcino and that in 1967 it was one […]<\/p>\n","protected":false},"author":3,"featured_media":10989,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[460,161,137],"class_list":["post-11243","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-argiano-castle","tag-montalcino","tag-paolo-baracchino","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2021\/10\/20210205_124059-da-sinistra-Paolo-Baracchino-Bernardino-Sani-Sergio-Antonini.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-2Vl","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/11243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=11243"}],"version-history":[{"count":5,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/11243\/revisions"}],"predecessor-version":[{"id":11248,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/11243\/revisions\/11248"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/10989"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=11243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=11243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=11243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}