Castelnuovo dell’Abate- the ‘Illinois Avenue’ of Montalcino; an area with a unique vocation for wine growing primarily due to its protection from the cold westerly winds by the extinct Amiata volcano. Swede Per Landin and his partner, ex-pat Janet Lansill, own and operate the property. However, day-to-day occurrences are overseen by Alberto Machetti and Janet’s son Filippo Bellini.

The Buon Tempo estate covers 28 hectares, of which 14 are vineyards. Since its advent, the new property has strongly believed in sustainable agriculture. It is careful to preserve its precious soils, the surrounding environment, and the health of workers, consumers, and visitors. After a few years of testing, by following the prescription of organic agriculture, they saw excellent results in the vineyard; thus, the certification process to convert 100% of their vineyards and olive groves started in 2018.

The vineyards are mainly located all around the villa and the modern cellar at an average altitude of 350 m / asl, with south-east exposure, except for a plot of 2 hectares on the north side on the Montosoli hill acquired in 2018 to produce a second Brunello cru from a sub-area traditionally of the highest level. The main composition of the soils is sandstone, with a rich presence of skeletons and significant variability even in the short range in Castelnuovo. Instead, it is mainly clayey and poor in skeleton in Montosoli. The only grape variety present is Sangiovese Grosso, which is the maximum expression of the typicality of Montalcino and the only one allowed in its most prestigious wines, the Rosso and Brunello, representing the company's entire production.

The property slopes down to the Orcia River, with 14 planted hectares. After years of organic farming, they started getting certification in 2018. The vineyards are mostly situated around the main house and cellar, at an average altitude of 350 m, with a south-easterly exposure. Planting rows at right angles to avoid sun damage, they can obtain much deeper, more vibrant, more mouth-filling, and peculiarly sturdy wines than those north of Montalcino. A smaller parcel of 2 hectares was acquired in 2018 to produce a second single-vineyard Brunello from the Montosoli area, one of Montalcino's most traditional and prized subzones. Alberto Machetti, son of the previous owner of the estate, manages the winemaking with the assistance of expert enologists Attilio Pagli and Stefano Bartolomei.

Who:
Per Landin + Janet Lansill

Winemaker:
Alberto Machetti and Filippo Bellini

Enologists:
Attilio Pagli and Stefano Bartolomei

Where:  
Castelnuovo dell’Abate - Montalcino
Siena • Tuscany - Italy

Founded:
As TBT in 2012
(The estate was first planted in 1994)

Land:
14 hectares, 250 - 350 meters above sea level, southeast exposure

Grape:
Sangiovese

Appellation:
Rosso di Montalcino DOC, Brunello di Montalcino DOCG

Viticulture:
Organic

Training system:
Guyot

Harvest:
Hand-picked by their team

Annual Production:
Approx 50-60k bottles annual

Tenuta Buon Tempo | Rosso di Montalcino

Rosso di Montalcino DOC

An everyday kinda bottle : goes easily with aperitifs,
ribollita, first courses based on red or meat and mature cheeses.

PRODUCTION AREA: Montalcino, Castelnuovo dell’Abate
VINEYARD SIZE: 8 hectares
EXPOSURE: South-east
ALTITUDE: 250 meters ASL.
SOIL: Galestro marl - Sandstone
TRAINING SYSTEM: Spurred Cordon
YIELD PER VINE: 1 kilo
HARVEST: 15-20 September
TOTAL PRODUCTION: 20.000 - 30.000 bottles per year.

The earthy nose typically features violet, wildberry, crushed herb, and truffle aromas. The medium-bodied, approachable palate delivers ripe black cherry, ground clove, and a hint of espresso, while supple tannins provide light support. It's bright, with fresh acidity. This wine is made to be drunk now.

Vinification takes place in temperature-controlled stainless steel tanks with native yeasts and a two-week maceration. The vast majority of the wines are aged for one year in large Slavonian oak casks (60hl) and the rest in second-passage French oak barrels. After natural clarification by decantation in stainless steel, they are bottled and rest for a minimum of six months before release.

About the Rosso di Montalcino DOC

History: Established as a DOC in 1983
Vineyard Area: 459 ha / 1,134 acres (2017)
Production: 34,400 hl / 382,200 cases (2017)
Principal Red Grape Varieties: Sangiovese

Tenuta Buon Tempo | Brunello di Montalcino

Brunello di Montalcino DOCG

Complex and structured, Brunello di Montalcino is the perfect combination of power, finesse and extended aging capacity.

PRODUCTION AREA: Montalcino, Castelnuovo dell’Abate
VINEYARD SIZE: 3.5 hectares
EXPOSURE: South-east
ALTITUDE: 300-350 meters ASL
SOIL: Galestro marl - Sandstone
TRAINING SYSTEM: Spurred Cordon
Planting Density: 3.333
YIELD PER VINE: 1 kilo
HARVEST: 15-25 September
TOTAL PRODUCTION:: 20.000 - 23.000 bottles per year

Typically, Aromas of menthol, savory herbs, and exotic spices take shape in the glass. The firm palate offers layers of dark cherry, clove, and grilled sage alongside assertive but fine-grained tannins. A note of anise signals the close.

The vinification occurs in temperature-controlled stainless steel tanks with native yeasts and an extended maceration of four weeks. The vast majority of the wines are then aged for three years in large Slavonian oak casks (20-35 hl) and the rest in second-passage French oak barrels. After natural clarification by decantation in stainless steel, they are bottled and rest for at least six months before release.

Tenuta Buon Tempo | “Oliveto P.56” Riserva

Brunello di Montalcino DOCG

It is the ideal mixture of strength, finesse, and extended aging capability.

PRODUCTION AREA: Montalcino, Castelnuovo dell’Abate
VINEYARD SIZE: 1.5 hectares
EXPOSURE: South-east
ALTITUDE: 350 meters ASL
SOIL: Galestro marl - Sandstone
TRAINING SYSTEM: Spurred Cordon.
Planting Density: 3.333
YIELD PER VINE: 1 kilo
HARVEST: 25-30 September
TOTAL PRODUCTION: approx. 7.000 bottles per year

The name “Oliveto p.56” refers to the land registry plot of their oldest vineyard of around 25 years and the name of the original farm dating back to the ’40s. The highest portion of the vineyard is where they selected the petite bunches of the highest quality grapes, passing through the vineyard numerous times and looking for the perfect maturation, concentration, and aromatic components of each grape needed for the selection. Combined with gentle vinification in their cellar, this wine shows great complexity, elegance, and structure. It will, with time, show the longevity that represents the best of the unique terroir in Castelnuovo dell’Abate. A terroir that generously. It gives beautiful wine year after year.

Typically, Pretty scents of violet, rose, wild berry, and a whiff of new leather mingle together on this fragrant red. Reflecting the vintage, the fresh, polished palate is on the delicate side, offering juicy red cherry, strawberry, and licorice. At the same time, the bright acidity and supple tannins provide seamless support and balance.

Vinification takes place in temperature-controlled stainless steel tanks with native yeasts. It is followed by a six-week maceration and three years of aging in large Slavonian oak casks (20 and 35 hl). After natural clarification by decantation in stainless steel, it is bottled and rests for at least one year before release.

About the Brunello di Montalcino DOCG

History: Established as a DOC in 1966; became a DOCG in 1980
Vineyard Area: 1,570 ha / 3,878 acres (2017)
Production: 70,730 hl / 785,900 cases (2017)
Principal Red Grape Varieties: Sangiovese

Significant Production Rules: Minimum alcohol level: 12.5%

Aging: 

• For Brunello, minimum 4 years, including 2 years in barrel and 4 months in bottle For Riserva, minimum 5 years, including 2 years in barrel and 6 months in bottle

Tenuta Buon Tempo | ‘La Furba’

Tuscana IGT

The cleaver one is best shared.

PRODUCTION AREA: Montalcino, Castelnuovo dell’Abate
EXPOSURE: South-east
ALTITUDE: 350 meters ASL
SOIL: Galestro marl - Sandstone
TRAINING SYSTEM: Spurred Cordon.
HARVEST: Manually carried out from the second half of September.
TOTAL PRODUCTION: Approx 2,400 bottles per year

Vinification in a 10hl cocciopesto amphora, with 10% whole bunch and the remainder crushed and destemmed. Following alcoholic fermentation using Indigenous yeasts, the wine and its skins macerate for 6 months inside
the amphora.

Racking in mid-March and subsequent natural clarification by decantation in a steel tank. Bottling in the summer following the harvest. The combination of a whole bunch and an inert and porous container has given life to this original expression of Sangiovese to an extraordinary purity.

La Furba, like the fox who stealthily stole the Thanksgiving turkey the night before the celebrations under the noses of the whole family gathered for the occasion! We celebrated her like this, dedicating a wine to her.

An aromatic, fruity Sangiovese with a determined character. To be savored slowly.

Furba can be paired with appetizers, substantial first courses, red meats, beetroot, cheeses, grilled vegetables, and tubers.

Tenuta Buon Tempo
Oliveto53033 Montalcino - Siena (Italia)
39 338 6707362

info@tenutabuontempo.it