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The history of Argiano began while it was owned by Siena’s noble Pecci family, with the construction between 1581 and 1596 of the splendid villa, an example of 16th century aristocratic residential architecture. Thanks also to the construction of the cellar, it was during those same years that Argiano developed its winemaking skills.
Ownership of the estate changed hands over the centuries among various noble families, until the 19th century, when it came into the possession, and under the enlightened management, of Lady Ersilia Caetani Lovatelli, who succeeded in introducing and promoting Argiano’s wines in the finest cultural circles of the time.
The great Italian poet Giosuè Carducci wrote a verse at the time saying “nella quale asprezza mi tersi col vin d’Argiano, il quale è molto buono…” (in the harshness of which I cleansed myself with Argiano wine, which really is good…). Present with its Brunello at the II Mostra Mercato dei Vini Tipici d’Italia (Second Market and Exhibition of Typical Italian Wines) of 1935, as Fattoria di Argiano, the estate was awarded two valuable certificates of recognition: a winemaking attribution and also a gold medal at the Brussels Food Fair in 1932 for the production of prestigious table and dessert wines.
In 1967, Argiano made the history of Brunello di Montalcino, participating with other historical wineries from the area in the foundation of the Brunello Consortium. In 1992, the assets of Argiano passed into the hands of Countess Noemi Marone Cinzano, who introduced important innovations into the winery’s management. She began working with the internationally acclaimed oenologist Giacomo Tachis, a partnership which led to the birth of the Supertuscan Solengo; the cultivation of the Sangiovese vineyards was expanded, and the cellars were renovated and modernised.
Since 1888, the finest Sangiovese grapes of the property have been used to make Brunello di Montalcino, one of the world’s most famous red wines. To make its Brunello, Argiano selects the grapes from its most noble vineyards and ages the wine in two different types of wood. The first year is spent in French oak barrels with different capacities, to strengthen the innate structure of the wine, while the second is spent in larger Slavonian oak barrels which allow the wine to achieve balance. The combination of concentrated and mature grapes undergoing fermentation at meticulously controlled temperatures, together with careful ageing in a selection of different oak barrels, produces red wines that conserve that incredible ageing potential for which Brunello di Montalcino is famous.
For a beautiful tour and tasting, the Villa welcomes you all year round. In addition, there are 3 well appointed appartments for stays in the heart of Tuscany.