The Rosso di Montalcino di Argiano is born from 100% Sangiovese grapes from vineyards, grown using spurred cordon method, rooted in predominantly alluvial soils with traces of calcareous marls, at an altitude ranging from 280 to 310 meters above sea level. The red winemaking process involved a cold pre-fermentation maceration, followed by spontaneous alcoholic fermentation in stainless steel tanks, with a 10-day must maceration on the skins at controlled temperature. The aging took place for several months in French oak barrels of 10-50 hectoliters.

ROSSO DI MONTALCINO ARGIANO: TASTING

The Rosso di Montalcino di Argiano presents itself with a ruby red color with bright reflections. On the nose, it reveals aromas of cherry and small red fruits combined with floral hints of violet and jujube, as well as notes of balsamic herbs, wet earth, and dark spices. The taste is savory and vibrant, with a distinctly fruity and spicy flavor and a smooth tannic texture. It pairs well with cheeses and succulent meat dishes, especially those based on red meats.