Argiano : Brunello di Montalcino Riserva 2016

Characteristics and tasting advice for the Brunello di Montalcino Riserva 2016 Argiano

Tasting

Color

The color reveals a deep ruby red hue with luminous highlights.

Nose

The nose opens with intense aromas of blue flowers, star anise and camphor, accompanied by notes of new leather. It also unveils fragrances of vibrant red fruits, blackcurrant and wild cherry, enhanced by mineral and herbal touches reminiscent of sage and thyme. With aeration, the bouquet reveals nuances of candied raspberry, crushed rose, cedar and soft licorice.

Palate

On the palate, this Brunello di Montalcino Riserva 2016 charms with its delicate, refined style. It expresses flavors of strawberry, blackcurrant and cherry, nuanced by mineral notes and wild herbs. The silky, velvety texture envelops the palate, carried by structured yet perfectly integrated tannins. Bright acidity brings energy and balance to the whole, leading into a long, elegant finish with mineral, subtly chalky accents.

Food and wine pairings

This Brunello di Montalcino Riserva is an ideal match for slow-cooked and braised meats such as wild boar stew, guinea fowl or duck. It also pairs beautifully with veal or pork roasts, as well as grilled beef preparations. Fresh pasta with rich game ragù-based sauces, such as Tuscan pappardelle or wild boar tortelli, makes for outstanding regional pairings. Aged cheeses, notably Pecorino di Pienza, round out this wine harmoniously.

Serving and cellaring

It is recommended to decant this Brunello di Montalcino Riserva 2016 a few hours before serving to allow it to fully reveal its aromatic complexity. The ideal serving temperature is between 16 and 18°C. This wine can be enjoyed now but will continue to evolve gracefully through around 2042.

An elegant, refined Brunello di Montalcino Riserva from southwest Tuscany

The estate

Founded in 1580 by the noble Pecci family of Siena, Argiano spans 125 hectares, including 57 under vine, on the southwestern plateau of Montalcino in Tuscany. Owned since 2013 by Brazilian financier André Esteves, the estate is led by CEO and winemaker Bernardino Sani, who has orchestrated a remarkable transformation. Organic-certified since 2018, Argiano stands out for its groundbreaking soil mapping conducted with Pedro Parra, revealing six micro-zones of terroir on soils rich in calcareous marl. The estate has moved away from the extractive style of the 1990s to favor elegance and purity of fruit, crowned by Wine Spectator’s Wine of the Year 2023 recognition for its Brunello 2018.

The vineyard

The grapes come from a 22-hectare parcel situated between 280 and 310 meters above sea level on the southwestern plateau of Montalcino. The soils are characterized by ancient clay marls enriched with limestone, a relatively rare element in this area that brings freshness and elegance to Brunello di Montalcino. The vines, aged 12 to 55 years, are trained mainly in Royat cordon. The estate practices organic viticulture without formal certification, having eliminated synthetic pesticides and fertilizers. This terroir-respecting approach is supported by detailed soil mapping carried out with consultant Pedro Parra, enabling precise parcel-by-parcel management.

The vintage

The 2016 vintage in Tuscany is regarded as one of the most remarkable of the decade. A mild winter was followed by a relatively dry spring, with abundant rainfall of around 400 millimeters between January and April, replenishing water reserves. Summer stood out for moderate temperatures with no excessive heat, unlike 2015. August saw significant diurnal temperature variation, with cool nights sometimes dropping to 12°C, helping preserve natural acidity. A sunny, dry autumn allowed the grapes to reach full ripeness, harvested between mid-September and late September. These ideal climatic conditions produced structured wines with vibrant acidity and excellent aging potential.

Winemaking and aging

After the hand harvest carried out in September 2016, the grapes underwent a cold maceration for five to six days under carbon dioxide to gently extract aromas and color. Alcoholic fermentation occurred spontaneously with native yeasts for around two weeks in temperature-controlled stainless-steel tanks. Malolactic fermentation took place naturally in concrete tanks. The Brunello di Montalcino Riserva 2016 was then aged for approximately 30 months in Slavonian oak casks of various sizes (10, 15, 30 and 50 hectoliters), imparting a subtle oak influence while preserving the purity of the fruit. Bottling was carried out in April or May 2019 during favorable lunar phases, followed by additional bottle aging before release in January 2021.

Grape variety

100% sangiovese.