Argiano Brunello di Montalcino Vigna del Suolo 2020

Argiano Brunello di Montalcino Vigna del Suolo comes from a single old parcel of vines on the slope below the estate's sixteenth century villa in southern Montalcino.

Vigna del Suolo is a small, high lying plot regarded as the historic heart of the Argiano property, near Sant'Angelo in Colle in the warm south western corner of the zone. Its fruit disappeared into the estate blend for many years before being bottled on its own. The vineyard is farmed organically and picked by hand, and the wine is made with deliberate restraint, fermented without additions and aged in large Slavonian oak casks rather than barriques, in keeping with the older Montalcino tradition. Brunello di Montalcino regulations require a minimum of five years of ageing before a wine may be released.

One for slow cooked beef, game and hard mountain cheeses; decant an hour ahead, serve at around 18 degrees, or cellar for fifteen years and 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 top-tier Barolo Nebbiolo in structure and longevity, but with brighter Sangiovese acidity
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Brunello di Montalcino DOCG
Region: Sant’Angelo in Colle, Montalcino, Tuscany, Italy
Terroir: A small, high lying single parcel on the slope below the estate’s sixteenth century villa, farmed organically
Aging: Fermented without additions and aged in large Slavonian oak casks, with a minimum of five years before release
Serving Temperature: 18℃ – Decant an hour ahead of serving

Vigna del Suolo comes from a single old parcel of vines on the slope below Argiano’s sixteenth century villa, near Sant’Angelo in Colle in the warm south western corner of Montalcino. It is a small, high lying plot regarded as the historic heart of the property, and its fruit disappeared into the estate blend for many years before being bottled on its own.

The vineyard is farmed organically and picked by hand, and the wine is made with deliberate restraint: fermented without additions and aged in large Slavonian oak casks rather than barriques, in keeping with the older Montalcino tradition. Brunello di Montalcino regulations require a minimum of five years of ageing before a wine may be released.

Game: Perfect with roast pigeon, hare, venison or wild boar
Meat: Excellent with slow cooked beef, roast lamb or beef cheek
Pasta: Pairs beautifully with pici al ragù or pappardelle with game sauce
Cheese: Ideal with hard mountain cheeses and long-aged pecorino

Pecorino di Pienza Riserva: Long-aged and intense, the definitive local match
Formaggio di Fossa: Pit-aged and pungent, meeting the wine’s savoury depth
Parmigiano Reggiano: Granular and umami-rich, softening the wine’s tannin
Aged Asiago: Firm and nutty, complementing the wine’s length

Piccione Arrosto (Tuscan Roast Pigeon)

Ingredients (Serves 4):

• 4 whole pigeons, cleaned
• 8 slices pancetta
• 4 garlic cloves, lightly crushed
• 2 sprigs rosemary
• 8 sage leaves
• 4 tbsp extra virgin olive oil
• 150ml red wine
• 100ml chicken stock
• Coarse salt and cracked black pepper
• Grilled bread, to serve

Instructions:

1. Season the pigeons inside and out, tucking a garlic clove, a little rosemary and two sage leaves into each cavity.
2. Drape two slices of pancetta over each bird and tie loosely with kitchen string.
3. Heat the olive oil in a heavy roasting tin on the stovetop and brown the pigeons on all sides.
4. Roast at 200℃ for 18–20 minutes, so the breast stays pink and the legs are just cooked through.
5. Lift the birds onto a warm plate, cover loosely and rest for 10 minutes.
6. Set the tin over a medium heat, pour in the red wine and scrape up the caught juices.
7. Add the stock and reduce until the sauce lightly coats a spoon.
8. Carve the pigeons, spoon over the sauce and serve with grilled bread.

Roast pigeon has been a dish of the Sienese hills for centuries and it is an outstanding partner for Vigna del Suolo. The wine’s fine tannin and length carry the dark, gamey flesh, while its dried herb character and acidity meet the rosemary, sage and salty pancetta.