Argiano Rosso di Montalcino DOC 2021

Argiano Rosso di Montalcino DOC is a refined and expressive red wine from Tuscany, Italy. Made from 100% Sangiovese, it reveals aromas of red cherries, plums, and dried herbs, with subtle notes of spice and earth. The palate is medium-bodied with lively acidity, soft tannins, and a clean, fruit-driven finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Vibrant
Grape Varietal: Sangiovese
Tastes Like: Comparable to a classic Chianti, with red cherry, cranberry, and subtle herbal notes, finishing with bright acidity and refined tannins.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Tuscany, Italy
Terroir: Clay and limestone soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Argiano is one of Tuscany's most prestigious wineries, celebrated for its dedication to producing exceptional Sangiovese wines. Their Rosso di Montalcino is a vibrant and approachable expression of the region's winemaking tradition.

Seafood: Grilled tuna or salmon with Mediterranean herbs.
Poultry: Roast chicken or turkey with rosemary.
Vegetarian: Eggplant parmigiana or wild mushroom pasta.
Meat: Lamb chops, beef ragu, or pork medallions.

Pecorino Toscano: Nutty and salty, enhancing the wine's structure.
Fontina: Creamy and mild, complementing the wine's fruitiness.
Grana Padano: Savoury and umami-rich, pairing beautifully with the wine.
Ricotta Salata: Mild and savoury, balancing the wine's acidity.

Eggplant Parmigiana

Ingredients:

• 2 large eggplants, sliced
• 1 cup tomato passata
• 1 cup grated Parmesan cheese
• 1 cup mozzarella cheese, shredded
• 1/4 cup olive oil
• 1/4 cup fresh basil leaves
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 200°C. Brush eggplant slices with olive oil and bake until golden.
2. Layer baked eggplant, tomato passata, Parmesan, and mozzarella in a baking dish.
3. Repeat layers and top with remaining cheese.
4. Bake for 20-25 minutes until bubbling and golden. Garnish with fresh basil.

Tip: Serve with a fresh green salad or crusty bread.