Description
History
Tenuta Buon Tempo was acquired some time ago by a new property represented by Per Landin, a Swede of origin and already a wine producer in Bordeaux; the latter is committed to a constant improvement in the quality of the wines obtained and the conversion of agriculture to organic farming, an objective officially achieved in 2018. The company is located in the extreme south of the DOCG Brunello di Montalcino, where the territorial characteristics they allow to obtain wines of great structure and virility; the guide is entrusted to Alberto Machetti with the collaboration of Attilio Pagli and Stefano Bartolomei, oenologist and agronomist respectively.
Grapes used
Sangiovese (locally called brunello) 100%
Production method
The harvest usually takes place from 15 to 20 September. The vinification takes place in steel with a long maceration on the skins of four weeks and following 3 years in large barrels of 20 and 35 hl of Slavonian oak for most of the wine and another small part in 500 l tonneaux. After which the wine is cold decanted and bottled; rest for another 6 months before being placed on the market.
Alcohol content
14.5%
Tasting notes
The wine has an intense garnet red color with ruby reflections. On the nose notes of cherry jam, black cherry, raspberry jam, dried violet flowers, black pepper, cloves and tobacco, bitter chocolate and licorice, on a mineral background. Powerful, soft, enveloping and ample in the mouth, with a good general structure and closed by an elegant acidity and sapidity. The finish is long and refers to notes of red fruit and vanilla.
Possible combinations
Tenuta Buon Tempo Brunello di Montalcino is perfect for pairing with red meat, whether it’s a grilled one or a more elaborate and long-cooked dish. Perfect with suckling pig, roasts, guinea fowl, braised meat and stews, but it also combines perfectly with seasoned and tasty cheeses. If left to rest for a few years in the cellar, it transforms into an extraordinary meditation wine.
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