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Tenuta Buon Tempo Rosso di Montalcino 2011
CHF 30.00
(CHF 39.9 /ltr)
Age has worked wonders on this wine! Still fruity on the nose with plums and blackcurrant but also leather, oak, smoke and vanilla. Soft tannins that feel smooth and rich.
Out of stock
Description
Grape Varieties: 100% Sangiovese
Vineyard Management & Vinification: The vineyards have a south-eastern exposure and are located at Castelnuovo dell’Abate, at the south tip of the appellation. They are cultivated organically and are at an altitude of about 250m above sea level. The soil is mainly composed of marl and sandstone. Harvest is carried out by hand from mid-September onwards. Temperature-controlled vinification in stainless steel and fermentation with indigenous yeasts. After fermentation, maceration takes place for a minimum of 10 days. Three quarters of the wine is then aged in Slavonian oak barrels, the remainder in barriques. The wine is naturally clarified and then rested in bottles for 6 months before being released to the market.
Tasting Note: Deep garnet red. Still fruity on the nose with plums and blackcurrant but also leather, oak, smoke and vanilla. Age has softened its tannins that feel smooth and rich
Food & Wine Pairing: Great with canapés, ribollita, pasta dishes with tomato or meat sauces, meats in general, and mature cheeses. Excellent also with pizza and spicy dishes.
Tenuta Buon Tempo
Tenuta Buon Tempo is a beautiful estate located in Castelnuovo dell’Abate and covers 26 hectares, 12 of which are organically cultivated vineyards. They are planted exclusively with Sangiovese Grosso, the only grape variety permitted for Brunello di Montalcino and Rosso di Montalcino.
Poor and difficult soils, southeast exposure and low rainfall make Tenuta Buon Tempo’s location ideal for the production of high quality, elegant and refined wines. The area also benefits from protective barriers to the south with Mount Amiata and to the north with the Montalcino hills. The estate’s philosophy is to capture the essence of the terroir and create wines that fully express it. They believe that a wine’s quality stems from the hard work they put in in the vineyard, thus enabling them to produce the very best grapes. All vineyards are cultivated using organic practices, with the goal of achieving complete sustainability by 2030.
