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Tenuta Il Santo
ARGENA
A family, a tradition for wine
Just like the best adventures, this one also started by chance. When we discovered an ancient vineyard called Argena, located at the edge of our properties in the heart of the woods between the Calcione Castle and the Gargonza Castle, it was love at first sight.
With passion, we dedicated several years to its restoration: instead of following the advice from many suggesting a complete replanting, we took care of the old vines, proceeding with partial replacements of gaps and protecting them from the forest wildlife with a sturdy fence.
After a few years of wise natural fertilization, skillful regenerative pruning, and enhancing the surrounding environment, the vineyard began to reward us with grapes of excellent quality and distinct character.
It was precisely during this time that we gradually became aware that these grapes could turn into fine wine.
More time was spent searching for the winemaking method best suited to the precious grapes, one that could most effectively highlight the vineyard's uniqueness and its product.
The decision to revive the tradition of manual work in wooden containers came naturally, also made possible by the small quantities and careful selection of the grapes.
We became certain we were ready to start production after experimenting with vinification in “tini-botte”: in addition to the grapes’ unique qualities, the use of “tini-botte” (barrel-vats) and manual punch-downs during fermentation are likely the key elements that give Argena wine its distinctive and unique notes, and the variety that each year accentuates the seasonal trends.
This is how an emotional wine is born, one for meditation, yet also perfect throughout a meal. It remains surprisingly young and soft even after significant aging, thanks to its tamed tannins.
Pier Francesco Orlandini
Ascanio Orlandini
Argena, our wine
Argena comes from Sangiovese grapes with small quantities of Cabernet Sauvignon and Petit Verdot, produced from the namesake vineyard over 50 years old, nestled in the woods of the hills between Castello di Gargonza and Castello del Calcione.
The unique terroir, combined with indigenous clones, the naturally limited yield due to the age of the vines, and the traditional winemaking method, impart to the wine unique characteristics reminiscent of times past.
Vinified at the 'Il Santo' estate with land in Trequanda and Montalcino."
“...and yet I believe that much happiness belongs to those men
who are born where good wines are found”
Leonardo da Vinci
Harvest and Winemaking
The late harvest at perfect ripeness, with manual selection of the best bunches, ensures the highest quality of raw materials brought to the cellar.
Winemaking is carried out in oak vats made of French and Slavonian oak, with abundant manual punch-downs during the first eight days of alcoholic fermentation, followed by extended maceration on the skins for a total of 21 days.
After racking, the wine rests in oak vats with clarification rackings. The new wine is then transferred first to French barriques, both first and second passage, for a period of 24 months, and later to 26 hl wooden barrels for at least another two years, before being bottled with light filtration.
The wine continues to evolve in bottle without a capsule, allowing for micro-oxygenation, until it is prepared for sale in small batches. Discover our vintages.
“Wine is the song of the earth to the sky” Luigi Veronelli
ARGENA
Terroir
The Argena vineyard, which gives its name to the wine, is nestled in the woods of the hills between Castello del Calcione and Castello di Gargonza.
The highly oxygenated air, the favourable exposure, and the hilltop altitude all actively contribute to the wine's extraordinary uniqueness.
Blend
Grapes sourced from 50-year-old Sangiovese vines of indigenous clones, carefully harvested, with small quantities (6 to 8%) of Cabernet Sauvignon and Petit Verdot.
The manual harvest in small crates involves a skilled selection of the best bunches, followed by processing in the cellar within a few hours.
Winemaking
Winemaking in oak vats made of French and Slavonian oak with abundant manual punch-downs during the first eight days of alcoholic fermentation, followed by a long maceration on the skins for a total of 21 days.
The high tannin content, acidity and alcohol level allow for minimal addition of sulfites.
Aging
After resting in oak vats following winemaking, the wine ages first in French barriques for a period of twenty-four months, then for several years in small wooden barrels.
Bottling is preceded by light filtration to allow for evolution in the bottle.
Contact Us
ORLANDINI
Aziende Agricole e Forestali S.S.
Loc. Il Santo, Trequanda, Siena
ITALIA
