Argiano Solengo - Bundle & Save
(Includes 6 units at $108.56 each)
- Online: 17 units in stock now.
- In-Store Stock Now: 17 units.
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Product description
This prestigious Super Tuscan red wine originates from Italy, crafted in the southern district of Montalcino in Tuscany. Founded in 1580, Argiano is one of Montalcino's most historic and respected estates. In 1995, legendary winemaker Giacomo Tachis (the mastermind behind Sassicaia, Tignanello, and Solaia) collaborated with Argiano to create Solengo, which means "solitary wild boar" in local Tuscan dialect. While Argiano is world-famous for its traditional Brunello di Montalcino, Solengo represents the estate’s modern, internationally acclaimed expression, combining French grape varieties grown in the warm, Mediterranean-influenced clay and limestone soils of southern Montalcino.
Wine Description
In the glass, Solengo presents an opaque, deep purple-ruby color. The expressive and layered nose opens with dark fruit aromas of black currant, black cherry, and plum, interwoven with savory notes of cedar, sweet tobacco, crushed gravel minerality, dark chocolate, and subtle toasted oak spice. On the palate, the wine is full-bodied, opulent, and dense, offering a lush mid-palate balanced by fine-grained, velvety tannins and a vibrant streak of natural acidity. The blend typically consists of Cabernet Sauvignon, Petit Verdot, Merlot, and Sangiovese. The hand-harvested grapes are vinified separately in temperature-controlled stainless steel before aging for roughly 18 months in French oak barrels (a high percentage of which are new). The alcohol by volume sits at approximately 14.5%.
Food Pairing
The deep fruit concentration, firm tannic backbone, and complex savory notes of Solengo make it an ideal partner for rich, structured cuisine. It pairs magnificently with prime cuts of grilled beef, such as Florentine steak (bistecca alla Fiorentina), roasted rack of lamb with herbs, slow-braised beef short ribs, and roasted wild boar or venison. It also pairs exceptionally well with rich pasta dishes featuring wild mushroom or truffle ragù, as well as mature hard cheeses like aged Pecorino Toscano, Parmigiano-Reggiano, or sharp Gouda.
