Argiano Brunello di Montalcino DOCG 2017

Argiano Brunello di Montalcino DOCG is a Sangiovese from one of the oldest and most historic estates in Montalcino, in southern Tuscany.

The Argiano property lies near Sant'Angelo in Colle, in the warmer, drier south west of the Montalcino zone, where the Maremma and the bulk of Monte Amiata both shape the growing season. Its villa dates from the late sixteenth century and the cellars beneath it are still in use. Brunello, the local name for the Sangiovese grown here, must by law be aged for at least five years before release, two of them in wood, and Argiano works in the traditional manner with large Slavonian oak casks rather than small barrels. Since 2013 the estate has been owned by the Brazilian financier André Esteves, with heavy investment in vineyard and cellar.

A wine for game, braised beef and aged pecorino; decant, serve at around 18 degrees, and expect it to improve for a decade or more.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured, Age-worthy
Grape Varietal: Sangiovese
Tastes Like: Comparable to a fine Nebbiolo in structure and savoury length, but with brighter red-fruited character
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Brunello di Montalcino DOCG
Region: Sant’Angelo in Colle, Montalcino, Tuscany, Italy
Terroir: Warm, dry south western Montalcino, shaped by the Maremma and the bulk of Monte Amiata
Aging: A minimum of five years before release, two of them in wood, using large Slavonian oak casks
Serving Temperature: 18℃ – Decant before serving

Argiano is one of the oldest and most historic estates in Montalcino, in southern Tuscany. The property lies near Sant’Angelo in Colle, in the warmer, drier south west of the zone, where the Maremma and the bulk of Monte Amiata both shape the growing season. Its villa dates from the late sixteenth century and the cellars beneath it are still in use.

Brunello, the local name for the Sangiovese grown here, must by law be aged for at least five years before release, two of them in wood. Argiano works in the traditional manner with large Slavonian oak casks rather than small barrels, a choice that favours structure and savoury length over overt oak character. Since 2013 the estate has been owned by the Brazilian financier André Esteves, with heavy investment in both vineyard and cellar.

Game: Perfect with hare, wild boar, venison or roast pigeon
Meat: Excellent with braised beef, roast lamb or grilled steak
Pasta: Pairs beautifully with pappardelle al ragù or pici with meat sauce
Cheese: Ideal with aged pecorino and hard mountain cheeses

Pecorino di Pienza Stagionato: Aged and sharp, the classic Tuscan match for the wine
Parmigiano Reggiano: Granular and umami-rich, softening the wine’s tannin
Castelmagno: Crumbly and pungent, standing up to the wine’s structure
Aged Provolone: Firm and piquant, complementing the wine’s savoury depth

Pappardelle al Ragù di Lepre (Pappardelle with Hare Ragù)

Ingredients (Serves 4–6):

• 1 hare, jointed, or 1.2kg rabbit legs
• 500g fresh pappardelle
• 400ml red wine
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, crushed
• 400g tinned tomatoes, crushed
• 2 bay leaves
• 1 sprig rosemary
• 4 tbsp extra virgin olive oil
• Salt and cracked black pepper
• Grated Parmigiano Reggiano, to serve

Instructions:

1. Marinate the hare overnight in the red wine with the bay and rosemary.
2. Drain the meat, reserving the marinade, and pat the pieces dry.
3. Heat the olive oil in a heavy casserole and brown the hare thoroughly on all sides. Remove and set aside.
4. Add the onion, carrot, celery and garlic and cook gently for 10 minutes until soft.
5. Return the hare, pour in the reserved marinade and let it reduce by half.
6. Add the tomatoes, season, cover and simmer very gently for 2 hours until the meat falls from the bone.
7. Lift out the hare, shred the meat, discard the bones and return the meat to the sauce. Reduce until thick.
8. Cook the pappardelle until al dente, drain, and toss through the ragù. Serve with grated Parmigiano.

A dish of the Tuscan hills for centuries, Pappardelle al Ragù di Lepre is the classic partner to Brunello. The wine’s firm tannin and bright acidity cut the richness of the slow-cooked hare, while its dried herb and savoury character mirror the rosemary and reduced wine in the sauce.