Argiano Solengo IGT 2022

Argiano Solengo IGT is a Super Tuscan from Montalcino, named after the solitary wild boar that roams the Tuscan hills.

Solengo was created in the mid 1990s, when Argiano set out to make a wine from international varieties on a property known above all for Brunello, working at the time with the consultant Giacomo Tachis, the oenologist behind Sassicaia and Tignanello. Cabernet Sauvignon, Petit Verdot and Merlot are grown alongside Sangiovese on the estate's south west facing slopes near Sant'Angelo in Colle, and the parcels are fermented separately before blending. Ageing takes place in French oak. The wine is bottled as Toscana IGT because its varieties fall outside the Brunello rules, the same route taken by most of Tuscany's ambitious international blends.

Suits roast and grilled red meats, game birds and mature cheeses; decant, serve at around 17 to 18 degrees, and cellar for ten years 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: Cabernet Sauvignon, Petit Verdot, Merlot and Sangiovese
Tastes Like: Comparable to a ripe Napa Valley Cabernet Sauvignon, but with firmer acidity and a Tuscan savoury edge
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Toscana IGT
Region: Montalcino, Tuscany, Italy
Terroir: South west facing slopes near Sant’Angelo in Colle, at the warmer end of the Montalcino zone
Aging: Parcels fermented separately before blending, then matured in French oak
Serving Temperature: 17–18℃ – Decant before serving

Argiano is a historic Montalcino estate near Sant’Angelo in Colle. Solengo takes its name from the solitary wild boar that roams the Tuscan hills, and was created in the mid 1990s, when the estate set out to make a wine from international varieties on a property known above all for Brunello. The work was done at the time with the consultant Giacomo Tachis, the oenologist behind Sassicaia and Tignanello.

Cabernet Sauvignon, Petit Verdot and Merlot are grown alongside Sangiovese on the estate’s south west facing slopes, and the parcels are fermented separately before blending. Ageing takes place in French oak. The wine is bottled as Toscana IGT because its varieties fall outside the Brunello rules, the same route taken by most of Tuscany’s ambitious international blends.

Meat: Perfect with roast and grilled red meats, tagliata or rack of lamb
Game: Excellent with game birds, venison or wild boar
Pasta: Pairs beautifully with pappardelle al ragù or baked pasta
Cheese: Ideal with mature hard cheeses at the end of a meal

Pecorino Toscano Stagionato: Aged and sharp, standing up to the wine’s structure
Parmigiano Reggiano: Granular and umami-rich, softening the wine’s tannin
Gorgonzola Piccante: Pungent and salty, balanced by the wine’s dark fruit
Aged Asiago: Firm and nutty, complementing the wine’s oak-derived depth

Tagliata di Manzo con Rucola e Parmigiano (Tuscan Sliced Steak with Rocket)

Ingredients (Serves 4):

• 800g sirloin or rump, in one thick piece
• 150g rocket
• 80g Parmigiano Reggiano, shaved
• 4 tbsp extra virgin olive oil, plus extra to finish
• 1 sprig rosemary
• 2 garlic cloves, lightly crushed
• 1 tbsp aged balsamic vinegar
• Coarse sea salt and cracked black pepper

Instructions:

1. Take the beef out of the refrigerator an hour ahead and rub it with two tablespoons of olive oil, the rosemary and the crushed garlic.
2. Heat a heavy griddle or pan until smoking hot.
3. Sear the beef for 3–4 minutes per side for rare, pressing it against the pan to build a good crust.
4. Transfer to a warm board and rest for at least 8 minutes so the juices settle.
5. Dress the rocket lightly with the remaining olive oil, a little salt and the balsamic.
6. Carve the beef across the grain into thick slices, keeping the centre rare.
7. Lay the slices over the rocket, scatter with shaved Parmigiano and season with coarse salt and cracked pepper.
8. Finish with a generous drizzle of olive oil and serve straight away.

A dish found on every Tuscan table, Tagliata di Manzo suits Solengo well. The wine’s Cabernet and Petit Verdot structure meets the char on the beef, while the Sangiovese in the blend brings the acidity to handle the peppery rocket and salty Parmigiano.