Argiano’s history dates back to 1580, when the Pecci family of Siena began the construction of a magnificent villa, complete with vast cellars. In 1967, Argiano, which is the south west quarter of the Brunello appellation, was one of the founder members of the Consorzio di Brunello. In 1992 Contessa Noemi Marone Cinzano bought the estate and engaged the world-famous Giacomo Tachis (the creator of Sassicaia, Tignanello and Solaia) as consultant oenologist. It was he who launched Argiano’s Super Tuscan, Solengo. Under his guidance, too, the Sangiovese vineyards were extended, and the cellars modernised.

In 2013, André Esteves, a Brazilian financier bought Argiano. Since then, he has provided funds for a massive updating of the entire estate. New cellars have been built, the villa is undergoing an extensive renovation programme and the vineyards have been mapped into six separate zones by the acclaimed Chilean terroir consultant, Pedro Parra. In consequence of the switch to organic methods, the bee population has soared throughout the estate, which covers 125 hectares, 70 of which are under vine. The Argiano plateau is between 280 and 310 metres above sea level. The soil is clay, with limestone and fossils.

The Vigna del Suolo bottling, made since the 2016 vintage, comes from a 10-acre parcel of 60-year-old Sangiovese vines planted on pure limestone soils. After harvesting, the grapes for the Brunello are chilled with carbon dioxide for a five- to six-day cold macération. Fermentation takes place in cement vats with indigenous yeast, and maceration on the skins runs 20 to 21 days. There is a long maceration, and the malolactic fermentation is in the same concrete tanks. The wine is aged for 30 months in 15hl Garbellotto barrels specially selected for Vigna del Suolo. The 2018 was bottled in May 2022.

The move to a traditional style infuses the Brunellos with greater purity and energy.  Dried cherries, oyster mushrooms, black olives and citrus oil. It’s full-bodied with sleek, ultra fine tannins and a lifted finish. Layers of sour-cherry, bark and umami notes. Burgundian sensibility with purity and intensity.