Just south of Florence, amongst the warm dry climes of Montalcino, growers of a small dark Sangiovese clone, nicknamed Brunello, have been tending their family vines since the 14th century. The best parcels are reserved for processing by Argiano, who fashion this unique grape into one of Italy's most stately wines, the perfect combination of elegance and power. Crafted to the enduring winemaking techniques of times long past, decant for at least an hour before service.

Argiano's vineyards are blessed by favourable climes and choice terrains. Temperate winds from the Maremma cool the vines in summer, while nearby Monte Amiata shelters the whole area from inclement weather. Grapes are usually picked September to October, depending on the type of soil, the exposure of vineyards and vagaries of vintage. Following a traditional and minimalist, old world style of vinification, Argiano Brunello is treated to a natural malolactic and extended term of maturation. It can be aged for as long as it takes, years in a combination of seasoned oak barrels and larger format vats.