Winery Tenuta di Argiano - more wines
Country: Italy
Wine district: Toscana
Variety: Sangiovese
Barrique
The Sangiovese-grapes are usually picked from end-September to mid-October, depending on the type of soil, the exposure of the vineyards and of course the climatic courses. The juice is fermented on the grape skins from two to three weeks in stainless steel tanks under controlled temperature. The fermentation time varies from one tank to the other, depending on the different vineyards where the grapes originate from. Once the alcoholic fermentation is finished, the acid-softening fermentation will start naturally, also called Malolactic, a natural process that converts Malic acid into Lactic acid. This second fermentation can last from a few weeks to a few months, depending on several factors such as the temperature of the cellar. This process softens and reduces the acidity and stabilizes the wine naturally, but moreover it gives the wine more depth, complexity and elegance. The wine is aged on the whole for 4 years, of which 2 and half are in oak. Before release in January, the wine is aged further 6 months in bottle.
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