Argiano Nc Rosso Toscano

Description

”A wine that brings elegance to the table.Rosso di Montalcino, made with 100% Sangiovese grapes like Brunello, is another expression of the tradition and terroir of Montalcino.ArgianosRosso di Montalcino has a noble pedigree and is produced with the grapes grown in the Sangiovesevineyards that extend around the estate. The grape-variety is SangioveseGrosso, a selected clone which has adapted perfectly to the soil at Argiano; this wine receives the same care and attention devoted to our Brunello, from vineyard management to bottling.Organoleptic characteristics Rosso di Montalcino is deep ruby red in colour. It is medium bodied with a good concentration on the mid-palate. Elegant in the mouth, it is well balanced with tempting flavours of red berries, violets, menthol and earthiness.A generous wine with smooth, velvety tannins that will satisfy all Sangiovese lovers. The perfect companion at mealtimes, it is ideal paired with red meat, veal, bruschetta and all kinds of cheeses andpasta dishes.Climatic conditions 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 Tuscanys 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.Vinification Rosso di Montalcino is made from 100% Sangiovese grapes. The grapes are vinified in stainless steel tanks, with the must fermenting in contact with the skins for about two weeks, extending this time to three weeks if the grapes come from the best vineyards, in order to obtain the best possible concentration.Rosso di Montalcino undergoes a second fermentationlike all red wines, which makes it smoother. It then ages in French oak barriqueswhich have already been used once beforeand in larger Slavonian oak barrels until bottling time the following autumn. Argianos oenologist describes our Rosso di Montalcino as fresh, vivacious and full of easy to taste but generous fruity flavours that are sufficiently versatile to develop greater depth over the years spent in the bottle.” – Argiano