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Stock Status: Coming Soon Per Case / Size: 1 x 3000ml Intro: Tenuta Buon Tempo lies in the extreme south of the Montalcino zone, surrounded by breathtaking countryside. The estate is in fact ‘embraced’ by the mountain range of the Tuscan Anti-Apennines (in which Monte Amiata towers above the rest) and by the Orcia river, the southern border of the Brunello appellation. Behind it lies the hill of Montalcino. The absolute tranquility and sense of wellbeing felt by the current owners inspired them when choosing a name for it: it simply had to be called “Tenuta Buon Tempo”. After a long process of conversion, begun when Per arrived at Montalcino, in 2021 our official certification as an organic producer was received from Bioagricert. The company’s objective is to achieve total ecological sustainability by the end of 2030 Description: Brunello di Montalcino Tenuta Buon Tempo is made from grapes grown in vineyards where the yield per vine is very low, at a maximum of 1 kg, harvested entirely by hand into small crates. Vinification: 100% Sangiovese Temperature-controlled vinification in stainless steel and fermentation with indigenous yeasts; 4 weeks’ maceration. Maturation for 3 years in large (20 and 35 hl) Slavonian oak casks for three-quarters of the wine, and for the rest in 500 lt. French oak tonneaux, used once previously. Finally, the wine clears naturally by settling in stainless steel and is then left to rest for a minimum of six months in bottle before release onto the market. Flavours: Colour: A more or less deep garnet depending on the vintage, tending towards brick red after long aging. Bouquet: Intensely vinous, with fruity fragrances of ripe cherries and plums, along with floral and spicy notes. Ethereal sensations and oaky tones from its aging in wood. Flavour: Dry, with well-balanced acidity and tannins that are evident but absolutely compatible with its considerable body; warming, rounded and harmonious Food Pairings: It finds its perfect match in refined, richly flavored red meats such as game (and wild boar in particular), stews, or mature cheeses. It also goes well with grilled vegetables, mushrooms, and spicy dishes Review: JAMES SUCKLING: 96 points WINE ENTHUSIAST: 92 points JANCIS ROBINSON: 16/20 points TOM HYLAND: 93 points |
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Veni, Vidi, Ridi
(I came, I saw, I laughed)