Argiano, Brunello di Montalcino DOCG

Pre-fermentation cold maceration for approximately four days, followed by fermentation in stainless steel and natural cement tanks at a controlled temperature below 26°C for a total of three weeks. Malolactic fermentation takes place in cement. The wine ages for 30 months in Slavonian and French oak barrels of varying capacities (10, 15, 30, and 50 hl); the various Brunello parcels are kept separate for the wood aging process, after which the wine is blended. This is followed by a period in cement tanks for several months, followed by extensive bottle aging.

Complex, fruity, fresh, and balsamic nose; austere and upright on the palate, with substantial yet silky and well-balanced tannins and a distinctly savory finish.

Grilled meats, Florentine steak, braised meats, mature cheeses.