The history of Argiano begins in the 16th century, when the noble Sienese family of the Pecci acquired the estate from the Tolomei and built the splendid villa Bell’Aria, which still today represents an example of a 16th-century stately home. In those same years the cellar was also built, giving way to the winemaking vocation of Argiano. In the 1616 manuscript by Bartolomeo Gherardini, General Auditor in Siena on behalf of the Grand Duke Cosimo III de Medici, reference is also made to the production of oil. The estate passed into the ownership of various noble families over the centuries, up to the enlightened management of Donna Ersilia Caetani Lovatelli in the 19th century. Thanks to her, Argiano’s products were promoted and known in the best cultural salons of the time. Famous is the quote from the great poet Carducci, who cleaned himself up “in which harshness I wiped off with vin d’Argiano, which is very good”. Argiano continued to distinguish itself during the 20th century, winning the gold medal at the 1932 Brussels Food Exhibition for the production of fine table and dessert wines and participating in the Mostra Mercato dei Vini Tipici d’Italia in 1935. In 1967 it was one of the founding companies of the Brunello di Montalcino Consortium, contributing to the history of this fine wine. In 1992, the estate passed to Countess Noemi Marone Cinzano, who introduced important innovations in the management of the winery and launched the Argiano brand on the market. In this period, the world-renowned winemaker Giacomo Tachis collaborated with the estate and gave birth to Solengo, the great Supertuscan of Montalcino. Today, Argiano is one of the most popular and well-known wine estates in Tuscany, with a history that is confused with that of Brunello di Montalcino.
Cabernet Sauvignon 50%
Petit Verdot 25%
Vinification takes place in stainless steel tanks. Subsequently, the wine ages in French oak barriques for about 18 months, and then refines in the bottle for at least another 6 months.
Intense ruby red color with violet reflections. On the nose, the olfactory notes are complex and intensely fruity, with hints of black fruits, plums, spices and tobacco. In the mouth, the wine is full-bodied, with tannins present but well integrated, and a good freshness. The finish is long and persistent, with a fruity and spicy aftertaste.
It goes well with red meat dishes such as sliced beef, ossobuco, Florentine steak or grilled tenderloin. Furthermore, it also goes well with game dishes such as wild boar or deer, and aged cheeses such as Tuscan pecorino.