TENUTA BUON TEMPO

The Buon Tempo estate extends over 28 hectares of which 14 are vineyards. Since its advent, the new property has strongly believed in sustainable agriculture and careful to preserve our precious soils and the surrounding environment, as well as the health

The Buon Tempo estate extends over 28 hectares of which 14 are vineyards. Since its advent, the new property has strongly believed in sustainable agriculture and careful to preserve our precious soils and the surrounding environment, as well as the health of workers, consumers and visitors. For this reason, after a few years of testing following the dictates of organic farming, with excellent results also from the point of view of the quality of the grapes, the process of certification of 100% of organic vineyards and olive groves was started in 2018. The vineyards are mostly located all around the villa and the modern cellar at an average altitude of 350 m / slm, with south-east exposure, except for a plot of 2 ha on the north side on the Montosoli hill acquired in 2018 to produce a second cru of Brunello from a sub-area traditionally of the highest level. The main composition of the soils is marly-sandstone with a rich presence of skeleton and a great variability even in the short range in Castelnuovo and instead mainly clayey and poor in skeleton in Montosoli. The only grape present is Sangiovese Grosso, as the maximum expression of the typicality of Montalcino and the only one admitted in its most prestigious wines, Rosso and Brunello, which represent the totality of the company's production.

The Tenuta Buon Tempo winery combines the most modern winemaking technologies, including a grape selection and de-stemming system without mechanical contact, with a traditional, totally underground structure. This allows for optimal control of the ambient temperature, significant energy savings and reduced environmental impact, in addition to this the electricity supplier is certified to produce 100% from renewable sources. In spite of the advanced equipment, it still remains faithful to the philosophy of intervening as little as possible in the cellar and working to have the best raw material that nature delivers every year, that is, healthy and perfectly ripe grapes. The large traditional Slavonian oak barrels aged at least four years and assembled by expert South Tyrolean artisans are placed in the imposing barrel room, as well as a small part of French oak tonneaux used, to age the wine in respectful matter and not cover the unique characteristics of our terroir with hints of wood. After three years of aging for the Brunellis and one for the Rosso, the wines are bottled without clarification or filtration and left to rest for a long time in the bottle before being released on the market.