Sangiovese Montalcino Italy
A pure Sangiovese wine from fruit grown to two elite blocks, Argiano's oldest estate vineyard at Montalcino, Vignoni established 1966 and Oliviera planted some years later. Every year during the invaiatura, when grapes get maximum input from the vine, Argiano reduces the yield down to about four or five bunches, achieving massive concentration in the fruit.
Grapes are destemmed and put into temperature controlled fermenters. The presence of a large proportion of whole berries initiates a steady, slow start to vinification, very like carbonic maceration where ferments begin inside the grapes. The process is favourable to indigenous yeasts, capturing the character of the vineyard, contributing great subtlety and complexity to the wine. The must is left in contact with skins for three weeks gaining maximum extractions before being run off to 225 litre barrels. The wines complete malolactic in a selection of completely new French oak barrels of the finest grain. Components are racked once over a period of fifteen to seventeen months before bottling, unfiltered in June.
Dark ruby colour. Nose of complex dark fruits, a beautifully delineated, perfumed red berry character, flowers and spice, licorice, smoke and earthiness in a gorgeously pure, vibrant expression of Sangiovese that bursts onto the palate. Beautifully textured, Suolo is silky and smoothly textured, a wine of exquisite balance, dark and mysterious with superbly integrated oak.