Brunello di Montalcino (2020) - Argiano
Brunello di Montalcino is one of Italy's most prestigious wines, made exclusively from Sangiovese grapes. The 2020 harvest was marked by favourable weather conditions, which produced exceptional quality.
Brunello di Montalcino (2020) - Argiano
Type: Red Wine
Area: Italy, Tuscany, Montalcino
Appellation: Rosso di Montalcino DOC
Grape variety: Sangiovese
Vintage: 2020
Winery: Argiano
Alcohol: 14%
The appellation: Rosso di Montalcino DOC
Rosso di Montalcino DOC is an elegant, structured red wine produced exclusively in the municipality of Montalcino, in the province of Siena, Tuscany. Considered the "younger brother" of Brunello di Montalcino DOCG, this wine shares the same variety, Sangiovese Grosso, but stands apart for a fresher, more immediate style, with a shorter period of ageing.
Find out more about Rosso di Montalcino DOCWhat to eat with Brunello di Montalcino
Who makes it: Argiano
Founded in 1580, Argiano is one of the best-known estates in Tuscany. In the heart of the Val d'Orcia, the property covers around 100 hectares and is an example of Italian winemaking excellence. The winery combines tradition and innovation, championing native grape varieties with sustainable growing practices and modern winemaking techniques. Its wines express the richness of the Tuscan countryside, marked by a perfect balance between elegance and complexity.
Find out more about ArgianoThe vine of Brunello di Montalcino
Sangiovese
Sangiovese is one of the most important and widely planted black grape varieties in Italy, and it is the undisputed protagonist of some of the greatest Italian red wines. Grown mainly in Tuscany, but also found in other regions such as Emilia-Romagna, Umbria and the Marche, Sangiovese gives wines of great elegance, freshness and longevity.
Find out moreBrunello di Montalcino: the area
Montalcino
Montalcino, in the province of Siena, in Tuscany, is one of the most prestigious wine-growing areas in Italy and in the world. This hilly area is famous for the production of Brunello di Montalcino DOCG, one of the most iconic and long-lived red wines, made exclusively from Sangiovese Grosso grapes. The unique terroir, marked by soils rich in galestro, alberese and clay, together with a temperate climate with wide day-night temperature swings, creates the ideal conditions for producing structured, complex wines suited to ageing.
Find out more about MontalcinoClimate: Mediterranean
Altitude: Low to mid altitude (200–500 m above sea level)
Soil: Clay
Geographical setting: Hilly
Profile of Brunello di Montalcino
Primary aromas: White flowers, Ripe red fruit, Spices
Secondary aromas: leather, Wood, Vanilla
Tertiary aromas: Coffee, Smoke, Toastiness
Tasting notes: This wine has a complex bouquet with notes of ripe red fruit, spice and a hint of leather. On the palate it is full-bodied, with well-integrated tannins and good acidity that sustains its freshness.
| Sulphites | yes |
| Body | Full-bodied |
| Acidity | Medium-high |
| Tannin | Medium-high |
| Sweetness | Dry |
| Finish | Media |
| Colour | Ruby red |
| Clarity | Clear |
Winemaking methods used for Brunello di Montalcino
Malolactic fermentation
Malolactic fermentation is a fundamental process in winemaking, particularly used for quality white, red and sparkling wines. This method plays a key role in determining the flavour and aromatic profile of many wines, helping to make them softer, more complex and suited to long ageing.
Find out moreTraditional red winemaking
Traditional red winemaking is a classic technique used for the production of structured, complex red wines. This method is based on prolonged contact between must and skins during alcoholic fermentation, allowing the extraction of colour, tannins and aromatic compounds from the grapes. It is a technique deeply rooted in winemaking tradition and adaptable to a wide range of grape varieties, from native varieties to the best-known international ones.
Find out moreAlcoholic fermentation with selected yeasts
Fermentation with selected yeasts is a winemaking technique that uses specific yeast strains chosen to start and control alcoholic fermentation. This practice ensures a stable and predictable fermentation, allowing producers to obtain wines with well-defined aromatic and flavour profiles.
Find out moreAgeing methods used for Brunello di Montalcino
In bottle
Ageing in bottle is a fundamental stage in the production of quality wines, during which the wine continues to develop in an oxygen-free environment. This process allows the wine to harmonise its components, soften the tannins and develop more complex, mature aromas, without the external influence of wood or other materials. Ageing in bottle can last from a few months to several years, depending on the type of wine and the style sought, and is particularly used for structured red wines, long-lived whites and metodo classico sparkling wines, improving their elegance, finesse and length on the palate.
Find out moreIn cask (19–36 months)
Ageing in barrique for 7 to 18 months is one of the most common stages for medium- and full-bodied wines, where the wood has time to interact with the wine in depth without dominating it. This length gives balanced wines, with greater aromatic complexity, polished tannins and a more refined evolutionary profile, keeping varietal and tertiary notes in balance.
Find out moreTime on the lees for Brunello di Montalcino
- No contact with the lees