Argiano Non Confunditur 2011
Other Red Blends from Tuscany, Italy
Ruby red in color. Red fruit aromas, with spicy black currant and earthy notes. Full body, soft tannins and a long finish. This is a round red wine for early to mid-term drinking.
Pair with homemade pastas with meat sauces, mushroom-based sauces or truffle-based sauces.
James Suckling - "Lots of dark fruit in this wine with a mineral and black licorice character. Full body, with chewy yet polished tannins and a long, long finish. This is rich, powerful and balanced. Extremely well made from a top producer in Montalcino. A blend of Cabernet Sauvignon, Merlot, Syrah and Sangiovese."
After this estate was acquired by Countess Noemi Marone Cinzano, the philosophy changed whereby quality and personality became the dominant priorities. In order to achieve these goals, Sebastiano Rosa was appointed as General Manager of the Estate. Having spent six years at the University of California at Davis, a two year tenure at Chateau Lafite Rothschild and three years at Sassacaia, he brings a strong mix of experience. In addition, Dr. Giacomo Tachis, probably the most well known winemaker in Italy today, became the oenologist. His legacy includes Sassacaia, Tignanello and Solaia, to name a few. Argiano's vineyards are located in the Montalicino area where a perfect microclimate assures a super ecological system. Varietals such as Cabernet Sauvignon, Merlot, Syrah and Sangiovese are planted. These grapes have not traditionally been part of the Montalcino area. View all Argiano Wines
About TuscanyView a map of Tuscany wineries (TUSS-can-ee) Sangiovese. Most of the wine coming from Tuscany is made from some clone of this varietal, but a growing trend, started by the renegade winemakers of those Super Tuscans, is to incorporate more international varietals.
Notable FactsThe most well known sub-districts of Tuscany are Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano (note that Montepulciano here refers to the local village, not the grape variety found in the Italian region of Abruzzi). Wine labeled from these regions is DOC-regulated and Sangiovese-based blends. Quality wine from these DOC areas has been on the rise for decades, with top-notch winemakers and wineries shedding the low-quality image once held for Tuscan wine by producing consistently outstanding bottlings that range from deliciously drinkable to highly ageable. Newer to the scene are regions like Bohlgeri and the Maremma, home to of what are now termed "Super-Tuscans," named for the wine coming from the Tuscany area, but not following all of the DOC or DOCG laws required in Italy. In the 1970's, some pioneer winemakers began buying land outside of Chianti and Montalcino, and planting not only Sangiovese, but also international varieties like Cabernet Sauvignon and Merlot. The wine they produced only fit into the lowest Italian category of "vina da tavola," but the winemakers sold the wine for high prices, creating an almost cult following, and spurning a new wine category called IGT.
A little ditty about Italy...This country has about as many wines as its had governments. With 20 different regions, hundreds of DOCs and even more indigenous varieties, the amount of wine made in Italy is mind-boggling. Most of the juice, however, remains in the country for thirsty Italians. Wine is food in Italy and its rare that a meal is consumed without a glass of vino. That said, it's not common to find many folks drinking wine without food either. In turn, it's a match, and a mighty good one at that. In fact, it's safe to say that Italian wine is a foodie wine – one that goes on the table for a myraid of meals.
For regions, the most popular are Tuscany (home of Chianti), Piedmont and the Tre-Venezie, which includes Veneto, Trentino Alto-Adige and Friuli. Other communes of note are in Southern Italy, and a few good wines are made elsewhere in the country. The islands of Sardinia and Sicily are members of the Italian winemaking community as well.
Customer ReviewsSign In to Add Your Review44.1 out of 5 stars
12 ratings, 7 with reviewsanthony montemuro - Brentwood, TN49/2/2013
Nice wine but needs a little more time in bottle. When I first opened it nose was huge with fresh red berries but not much flavor, shut down. With time (several hours) it came alive with strawberry, rasberry and sweet tobacco flavors. Tannis are prominent but soft and smooth. Finish has some licorice but is a little abbreviated. Still a little rough around the edges.The Maven - Moorpark, CA58/5/2013
- Smooth & Supple
Outstanding for its price. Lots of fruit, dark cherry with a fruity nose. Soft tannins but with soft tannins. Wonderful red/purple grape color. I wouldn't say it's bold, but it is a big yet smooth fruity wine. A fully satisfying red wine.Principessa Livia - Gloucester, MA512/26/2015I will be trying the later vintages, as this was a very notable wine. Big, noble and delicious.dodi - New York, NY411/17/201457/23/2014Adam Z - Brooklyn, NY35/27/2014gwendolyn - Oakland, CA55/7/2014
- Fruity & Smooth
When I first had this wine at home, I didn't think it had enough fruit. But when I tried it again, I loved it. It has dark fruit character, dusty tannins that are well-integrated. All around balance and a good finish. A great medium-bodied wine to appeal to many different wine lovers.aveeck - Sewickley, PA43/2/2014
- Smooth & Supple
Great, full-bodied minerally red, and for some reason I really like the twist top! There is a surprising amount of fruit in the start, and as promised, the finish goes on and on...kkkk - Lake Grove, NY52/9/2014jcfl - Lakeland, FL31/30/2014
- Smooth & Supple
nice blend, but seriously, a screw top??sirgib - Wading River, NY41/30/2014
- Smooth & Supple
Excellent red. Let breathe at least 30 minutes before serving. Chianti -like scent and finish with wonderful flavors in between.Mad Max - Virginia Beach, VA512/28/2013
- Earth & Spicy
- Pair With
- heavy Italian dishes