Tasting notes & Reviews
2017 Vintage
"The Argiano 2017 Brunello di Montalcino is a wine of considerable bandwidth with lots of dark fruit, rich plum and spice. It carries medium fruit weight and concentration that proves more than enough to surround and soften the spicy oak notes and toast that also play an important role in this hot-vintage Brunello. The results are plump and slightly round, but you also get the acidity and the tannic structure of an age-worthy Sangiovese. Organically farmed fruit is selected from across the best parcels of the estate, and some of the vines are up to 55 years old. Production is 130,000 bottles, and I would recommend setting this bottle aside for near- to medium-term drinking." 93/100, Monica Larner, Robert Parker, Feb'2022
"Very attractive floral and fresh aromas to the plums and cherries, following through to the palate. Flavorful and gorgeous, yet lively and focused. Lovely 2017. Drink now or hold." 94/100, James Suckling, Jan'2022
2010 Vintage
Aged for 24 months in oak, the gorgeous 2010 Brunello di Montalcino is a brooding, dark wine with great aromatic purity. The fruit tones are rich and penetrating, spanning from plum, prune and cassis to spice cake, tar and black licorice. The wine's concentration is luscious and opulent. The oak element imparts lasting aromas of spice, toast and caramel but the wine already shows a good degree of integration that should help it continue its bottle evolution. Hold this wine until 2017. 95/100, Monica Larner/erobertparker.com, Feb 2015
The 2010 Brunello di Montalcino jumps from the glass with notable energy and precision. Grilled herbs, smoke, tobacco, rose petal and mint are all beautifully delineated in the glass. Distinctly savory and mineral notes add complexity to the expressive, stone-inflected fruit in a chiseled, pulsating Brunello endowed with considerable energy. The tannins need time to soften, but Argiano's 2010 is unquestionably a winner. 94/100, Antonio Galloni, Vinous, Feb 2015
Quite deep, concentrated ruby. Impressive yet austere, savoury fruit nose with hints of graphite and oak. Compact and tightly knit, firm palate, a little sweet but with good potential.16.5/20 Walter/Speller, JancisRobinson.com, Jan 2015
2010 The Estate and its Origins
The story goes that, in Ancient Roman times, these lands were home to the Ara Jani, the legendary temple built in honour of the God Janus.
Argiano developed its winemaking vocation in the late 16th century, thanks to the construction of a splendid Villa and cellar in the late 16th century by Siena’s noble Pecci family. Ownership of the estate changed hands over the centuries among various noble families, until the 19th century, when it came into the possession, and under the enlightened management, of Lady Ersilia Caetani Lovatelli, who succeeded in introducing and promoting Argiano’s wines in the finest cultural circles of the time.
The great Italian poet Giosuè Carducci wrote a verse at the time saying “nella quale asprezza mi tersi col vin d’Argiano, il quale è molto buono…” (in the harshness of which I cleansed myself with Argiano wine, which really is good…).
Present with its Brunello at the II Mostra Mercato dei Vini Tipici d’Italia (Second Market and Exhibition of Typical Italian Wines) of 1935, as Fattoria di Argiano, the estate was awarded two valuable certificates of recognition: a winemaking attribution and also a gold medal at the Brussels Food Fair in 1932 for the production of prestigious table and dessert wines.
Since 1888, the finest Sangiovese grapes of the property have been used to make Brunello di Montalcino, one of the world’s most famous red wines. To make its Brunello, Argiano selects the grapes from its most noble vineyards and ages the wine in two different types of wood. The first year is spent in French oak barriques and tonneaux with different capacities, to strengthen the innate structure of the wine, while the second is spent in larger Slavonian oak barrels which allow the wine to achieve balance. After completing the maturing process in wood, the wine is transferred into concrete tanks. The combination of concentrated and mature grapes undergoing fermentation at meticulously controlled temperatures, together with careful ageing in a selection of different oak barrels, produces red wines that conserve that incredible ageing potential for which Brunello di Montalcino is famous.
In 1967, Argiano made history by participating with other historical wineries from the area in laying the foundation of the Brunello Consortium. In 1992, the assets of Argiano passed into the hands of Countess Noemi Marone Cinzano, who introduced important innovations into the winery’s management. Her work with internationally acclaimed oenologist Giacomo Tachis, saw the estate take massive strides from the birth of the Supertuscan Solengo; the cultivation and expansion of the Sangiovese vineyards and renovation and modernization of cellars. Starting 2013 the estate is owned by a group of Brazilian investors.
Vineyards and vinification
The vineyards of Argiano benefit from a favourable microclimate and an enviable position which contribute to the development of the vines. The extended vegetative cycle and ripening period are due to the altitude of the plateau, 300 m above sea level, which determines cool nights in the summer months. The generally moderate rainfall in Montalcino favours better, healthier ripening of the grapes, conveying greater concentration and aromas to the wine. This, together with the hot and constant winds that blow from the Maremma, cooling the bunches of grapes during the hottest summer days, allows slower ripening of the grapes, determining favourable general conditions. Lastly, Argiano is close to Mount Amiata, one of Tuscany’s highest peaks, which protects the entire area from bad weather. The combination of all these factors enables Argiano to make high profile wines and constantly good vintages, year after year.
Sangiovese grapes are usually harvested between the end of September and the middle of October, depending on the type of soil, the exposure of the vineyards and the climatic trend. The must is allowed to ferment in contact with the skins in temperature controlled stainless steel tanks for two or three weeks. The wine then undergoes a second fermentation (malo-lactic) which can last from several weeks to several months, varying on the basis of a variety of factors. Not only does this process add smoothness to the wine, reduce its acidity and stabilise it naturally, it also conveys greater depth, complexity and elegance.
2010 is arguably one of the best vintages of the 21st century out of Brunello Di Montalcino and Argiano’s Burnello personifies this brilliance.
2017 Vintage
"The Argiano 2017 Brunello di Montalcino is a wine of considerable bandwidth with lots of dark fruit, rich plum and spice. It carries medium fruit weight and concentration that proves more than enough to surround and soften the spicy oak notes and toast that also play an important role in this hot-vintage Brunello. The results are plump and slightly round, but you also get the acidity and the tannic structure of an age-worthy Sangiovese. Organically farmed fruit is selected from across the best parcels of the estate, and some of the vines are up to 55 years old. Production is 130,000 bottles, and I would recommend setting this bottle aside for near- to medium-term drinking." 93/100, Monica Larner, Robert Parker, Feb'2022
"Very attractive floral and fresh aromas to the plums and cherries, following through to the palate. Flavorful and gorgeous, yet lively and focused. Lovely 2017. Drink now or hold." 94/100, James Suckling, Jan'2022
2010 Vintage
Aged for 24 months in oak, the gorgeous 2010 Brunello di Montalcino is a brooding, dark wine with great aromatic purity. The fruit tones are rich and penetrating, spanning from plum, prune and cassis to spice cake, tar and black licorice. The wine's concentration is luscious and opulent. The oak element imparts lasting aromas of spice, toast and caramel but the wine already shows a good degree of integration that should help it continue its bottle evolution. Hold this wine until 2017. 95/100, Monica Larner/erobertparker.com, Feb 2015
The 2010 Brunello di Montalcino jumps from the glass with notable energy and precision. Grilled herbs, smoke, tobacco, rose petal and mint are all beautifully delineated in the glass. Distinctly savory and mineral notes add complexity to the expressive, stone-inflected fruit in a chiseled, pulsating Brunello endowed with considerable energy. The tannins need time to soften, but Argiano's 2010 is unquestionably a winner. 94/100, Antonio Galloni, Vinous, Feb 2015
Quite deep, concentrated ruby. Impressive yet austere, savoury fruit nose with hints of graphite and oak. Compact and tightly knit, firm palate, a little sweet but with good potential.16.5/20 Walter/Speller, JancisRobinson.com, Jan 2015
2010 The Estate and its Origins
The story goes that, in Ancient Roman times, these lands were home to the Ara Jani, the legendary temple built in honour of the God Janus.
Argiano developed its winemaking vocation in the late 16th century, thanks to the construction of a splendid Villa and cellar in the late 16th century by Siena’s noble Pecci family. Ownership of the estate changed hands over the centuries among various noble families, until the 19th century, when it came into the possession, and under the enlightened management, of Lady Ersilia Caetani Lovatelli, who succeeded in introducing and promoting Argiano’s wines in the finest cultural circles of the time.
The great Italian poet Giosuè Carducci wrote a verse at the time saying “nella quale asprezza mi tersi col vin d’Argiano, il quale è molto buono…” (in the harshness of which I cleansed myself with Argiano wine, which really is good…).
Present with its Brunello at the II Mostra Mercato dei Vini Tipici d’Italia (Second Market and Exhibition of Typical Italian Wines) of 1935, as Fattoria di Argiano, the estate was awarded two valuable certificates of recognition: a winemaking attribution and also a gold medal at the Brussels Food Fair in 1932 for the production of prestigious table and dessert wines.
Since 1888, the finest Sangiovese grapes of the property have been used to make Brunello di Montalcino, one of the world’s most famous red wines. To make its Brunello, Argiano selects the grapes from its most noble vineyards and ages the wine in two different types of wood. The first year is spent in French oak barriques and tonneaux with different capacities, to strengthen the innate structure of the wine, while the second is spent in larger Slavonian oak barrels which allow the wine to achieve balance. After completing the maturing process in wood, the wine is transferred into concrete tanks. The combination of concentrated and mature grapes undergoing fermentation at meticulously controlled temperatures, together with careful ageing in a selection of different oak barrels, produces red wines that conserve that incredible ageing potential for which Brunello di Montalcino is famous.
In 1967, Argiano made history by participating with other historical wineries from the area in laying the foundation of the Brunello Consortium. In 1992, the assets of Argiano passed into the hands of Countess Noemi Marone Cinzano, who introduced important innovations into the winery’s management. Her work with internationally acclaimed oenologist Giacomo Tachis, saw the estate take massive strides from the birth of the Supertuscan Solengo; the cultivation and expansion of the Sangiovese vineyards and renovation and modernization of cellars. Starting 2013 the estate is owned by a group of Brazilian investors.
Vineyards and vinification
The vineyards of Argiano benefit from a favourable microclimate and an enviable position which contribute to the development of the vines. The extended vegetative cycle and ripening period are due to the altitude of the plateau, 300 m above sea level, which determines cool nights in the summer months. The generally moderate rainfall in Montalcino favours better, healthier ripening of the grapes, conveying greater concentration and aromas to the wine. This, together with the hot and constant winds that blow from the Maremma, cooling the bunches of grapes during the hottest summer days, allows slower ripening of the grapes, determining favourable general conditions. Lastly, Argiano is close to Mount Amiata, one of Tuscany’s highest peaks, which protects the entire area from bad weather. The combination of all these factors enables Argiano to make high profile wines and constantly good vintages, year after year.
Sangiovese grapes are usually harvested between the end of September and the middle of October, depending on the type of soil, the exposure of the vineyards and the climatic trend. The must is allowed to ferment in contact with the skins in temperature controlled stainless steel tanks for two or three weeks. The wine then undergoes a second fermentation (malo-lactic) which can last from several weeks to several months, varying on the basis of a variety of factors. Not only does this process add smoothness to the wine, reduce its acidity and stabilise it naturally, it also conveys greater depth, complexity and elegance.
2010 is arguably one of the best vintages of the 21st century out of Brunello Di Montalcino and Argiano’s Burnello personifies this brilliance.