Brunello di Montalcino

This is Argiano's straight Brunello di Montalcino DOCG — the estate's core bottling, distinct from both its Brunello Riserva and its Vigna del Suolo cru, and quite separate from Solengo, the estate's IGT Toscana. Like all Brunello it is 100% Sangiovese; the

appellation permits no other grape, and the rules in force since 1998 require two years in oak and at least four months in bottle, with release 50 months after harvest.

Montalcino was the first Italian region granted DOCG, in 1980. Argiano sits on the south-western slope of Montalcino, on a plateau above Tavernelle, at around 350 metres above sea level. The estate runs to 125 hectares, largely woodland, with 60 hectares of vineyard; Sangiovese occupies 42 of those, concentrated in the central-northern part of the property.

The Brunello's own vines sit between 280 and 310 metres on marl and ancient clay with a high limestone concentration, trained to spurred cordon and guyot under organic farming with limited yields per vine, and ranging from 12 to 55 years old. Harvest falls in mid-September.

Vinification begins with a cold pre-fermentation maceration of about four days, then fermentation in steel and natural cement tanks below 26°C over three weeks, with malolactic fermentation in cement. Ageing runs about 30 months in Slavonian and French oak casks of 10, 15, 30 and 50 hectolitres, with parcels kept separate in wood and blended at the end, followed by a few months in cement before bottling.

Recent vintages are declared at 14.5% alcohol.