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Rosso di Montalcino - Tuscany - Sangiovese - 2018

Sangiovese  •  Italy  •  Tuscany

 

Finish that homemade tomato sauce and pour yourself a glass of this great Sangiovese from the hills of Montalcino. Aromas of violet, wild berry and crushed herbs. Delicious ripe black cherry, spice, supple tannins and silky texture. You'll want more, so plan on it!

 

Organic Farming

 

 

About the Producer: Tenuta Buon Tempo is located in the far southern corner of Montalcino, called Castelnuovo dell’Abate, an area with a unique vocation for winegrowing. The 26 hectare property is composed of vines, olive trees and woods and slopes down to the Orcia river on the border that marks the end of the appellation. In the early 1990’s, 12 hectares were chosen from the best area for planting vines and farmed organically since the beginning of the project. These ambitious goals of proprietor Per Landin are applied with a combination of hard work in the vineyard, investing heavily in the cellar and thanks to the collaboration of a dedicated team guided by Alberto Machetti with the help expert consultants Attilio Pagli and Stefano Bartolomei.

Sangiovese  •  Italy  •  Tuscany

 

Finish that homemade tomato sauce and pour yourself a glass of this great Sangiovese from the hills of Montalcino. Aromas of violet, wild berry and crushed herbs. Delicious ripe black cherry, spice, supple tannins and silky texture. You'll want more, so plan on it!

 

Organic Farming

 

 

About the Producer: Tenuta Buon Tempo is located in the far southern corner of Montalcino, called Castelnuovo dell’Abate, an area with a unique vocation for winegrowing. The 26 hectare property is composed of vines, olive trees and woods and slopes down to the Orcia river on the border that marks the end of the appellation. In the early 1990’s, 12 hectares were chosen from the best area for planting vines and farmed organically since the beginning of the project. These ambitious goals of proprietor Per Landin are applied with a combination of hard work in the vineyard, investing heavily in the cellar and thanks to the collaboration of a dedicated team guided by Alberto Machetti with the help expert consultants Attilio Pagli and Stefano Bartolomei.

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