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.
Sangiovese (locally called brunello) 100%
The harvest usually takes place from 15 to 20 September. The vinification takes place in stainless steel thanks to the action of indigenous yeasts, the maceration lasts approximately 2 weeks. The wine obtained is aged for about a year in large 60 hl Slavonian oak barrels for ¾ and the rest in 500 l tonneaux. Subsequently we proceed to a cold decantation of the wine and bottling; before being placed on the market it will rest for another 6 months.
The wine has an intense ruby red color with garnet reflections. On the nose notes of cherry, black cherry, raspberry, violet and rose flowers, black pepper, cloves and tobacco. Balanced in the mouth, with good body and acidity, long and spicy finish. Very pleasant indeed.
Tenuta Buon Tempo Rosso di Montalcino is perfect for pairing with first courses based on meat and tomato sauce, even quite tasty; perfect with tagliolini with meat sauce, tortelli with beef sauce or second courses of red meat such as grilled meat or Florentine steak. If left to rest for a few years in the cellar, the bouquet of aromas is greatly enriched.