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Argiano Non Confunditur IGT 2019
Argiano Non Confunditur IGT 2019
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Description
Description
Argiano Non Confunditur IGT is a bold and versatile red blend from Tuscany, Italy. Crafted from Cabernet Sauvignon, Merlot, Syrah, and Sangiovese, it features aromas of ripe red berries, plums, and spices, with hints of leather and vanilla. The palate is full-bodied with velvety tannins, balanced acidity, and a long, fruit-forward finish.
*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.
Wine Details
Wine Details
Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Cabernet Sauvignon, Merlot, Sangiovese
Tastes Like: Comparable to a Bordeaux blend, with cassis, dark cherries, and herbal notes, finishing with a smooth, polished texture.
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C
Winery
Winery
Argiano is one of Tuscany's historic estates, renowned for crafting wines that balance tradition and innovation. Non Confunditur is a modern red blend that celebrates the diversity of Tuscany's terroir.
Food Pairings
Food Pairings
Seafood: Grilled swordfish or tuna with Mediterranean herbs.
Poultry: Herb-roasted chicken or turkey meatballs.
Vegetarian: Ratatouille or mushroom stroganoff.
Meat: Braised beef, lamb stew, or grilled pork ribs.
Cheese Pairings
Cheese Pairings
Pecorino Toscano: Salty and nutty, enhancing the wine's structure.
Fontina: Creamy and mild, balancing the wine's tannins.
Parmigiano Reggiano: Umami-rich and nutty, pairing beautifully with the wine.
Taleggio: Earthy and savoury, complementing the wine's boldness.
Recipe
Recipe
Braised Beef with Red Wine
Ingredients:
- 1kg beef chuck, cubed
- 2 tbsp olive oil
- 1 onion, chopped
- 2 carrots, sliced
- 2 garlic cloves, minced
- 1 cup red wine
- 2 cups beef stock
- 2 sprigs rosemary
- Salt and pepper, to taste
Instructions:
- Season beef with salt and pepper. Heat olive oil in a pot and sear beef until browned. Remove and set aside.
- Sauté onion, carrots, and garlic until softened. Deglaze with red wine and reduce slightly.
- Add beef stock and rosemary, then return beef to the pot. Cover and simmer for 2-3 hours until tender.
Tip: Serve with mashed potatoes or buttered noodles for a hearty meal.
