GRAPES Cabernet Franc
BREEDING Spurred cordon and guyot
SOIL Clayey with strips of limestone and silt
HARVEST PERIOD First ten days of October
YIELD PER HECTARE 50 Ql.
VINIFICATION Maceration
on the skins for 18/20 days. Alcoholic fermentation in 1500 Lt truncated conical oak vats at a controlled temperature and malolactic fermentation in 225 Lt barriques. Aging for 12 months in 225 Lt barriques, 4 months in cement barrels and 12 months in the bottle.
CHARACTER
Argirio has a lively ruby red color. On the nose, the debut offers notes of plum jam and morello cherry in alcohol supported by a slight minerality. The finish gives delicate nuances of black pepper, licorice and chocolate. On the palate it is powerful and sumptuous with elegant tannins and a pleasant mineral and balsamic note.