Mar 10, 2022

The VignadelSuolo16 NFT has been launched yesterday in the historic Argiano winery in Montalcino, the home of one of the most iconic Italian wines: Brunello.
Born from the collaboration between Argiano and the Italian Wine Crypto Bank the NFT is dedicated to a jewel of the Argiano production (Vigna del Suolo Brunello di Montalcino DOCG 2016) and carries an artwork of the renown artist Gianluca Biscalchin.

The exclusive 22 NFTs are now on sale at € 1,600.00 here: https://italianwinecryptobank.com/product/vignadelsuolo16/

VignadelSuolo16 NFT is the first of a series that will be signed by Biscalchin, all dedicated to great Tuscan wines. They are part of the Catch22 NFT collection by the Italian Wine Crypto Bank, in collaboration with Crypto DineWineArt.

A group of special guests, including media, sommeliers, and artists have taken part into the presentation, including the Photographer Luca Managlia (IG: @mistergustolucamanaglia), the Food & Wine Journalist Paolo Valdastri, the Wine Guide Riccardo Margheri, the Wine Blogger Francesco Russo, the Restaurant Manager of Chic Nonna Mark Ignatov and the Assistant Restaurant Manager Davide Altobelli, the Food Stylist Liudimila Musatova (@food_art_gram), the Artist & life coach Tallulah Aissa Rotman and the Head Sommelier of Four Season in Florence Walter Meccia.

They have been welcomed by Bernadino Sani, Argiano’s winemaker and Ceo, who guided them in a visit to the estate followed the tasting of the Vigna del Suolo Brunello di Montalcino DOCG 2016. The Wine Value Chef Analyst of the Italian Wine Crypto Bank, has introduced the project that put together top-notch digital art and rare wines with the minting of NFTs. Gianluca Biscalchin has intervened via video call explaining how his artwork came to life and his impressions of the Argiano winery. There has been also a video connection with Rosario Scarpato, from Dubai, the Founder and Director of the Italian Wine Crypto Bank.

The presentation has been concluded by a lunch prepared by the Argiano chef.

For more information:
Davide Casalin, Email: [email protected]