Brunello di Montalcino DOCG 2021

Brunello di Montalcino DOCG fra Tenuta del Buon Tempo er en stor vin med høj intensitet. På trods af, at der er tale om en Brunello med stor koncentration og power, holdes denne pænt i skak af elegancen, som kendetegner husets stil. Vinen har aroma af kirsebær, brombær, krydderier og lavendel. Fantastisk bouquet og lang, afrundet og vedvarende finish. Vinen tilbringer 3 år på store slavonske egetræsfade samt 2 år på flaske inden frigivelse. Der producers kun 16.000 til 20.000 flasker årligt. Kan drikkes nu eller gemmes i 20 år.

96 point - Robert Parker:

"The Tenuta Buon Tempo 2021 Brunello di Montalcino is a blend of Sangiovese drawn from five hectares of vines. The vintage was dramatic, marked by a severe frost event between April 6 and 8 that reduced yields by 50%, yet the results are strikingly defined and linear, with sharp contours and straight-shooting intensity. I am particularly drawn to the wine’s textural impact, which feels pixelated, salty and fresh all at once. Climate and sunshine combine to produce a beautifully elegant and sculpted Brunello, delivering dark fruit alongside rusty nail and balsamic notes that are emblematic of Castelnuovo dell’Abate."

Robert Parker storroser Buon Tempo:

One of the most exhilarating visits on my recent trip to Montalcino was to Tenuta Buon Tempo, an estate I once reviewed regularly but that had since fallen off my radar. It has returned in spectacular fashion thanks to Filippo Bellini, the dual American–Italian national who arrived in 2019 and who has become a clear symbol of the estate’s rebirth. Tenuta Buon Tempo sits near Stella di Campalto and Poggio di Sotto on the Castelnuovo dell’Abate side of the appellation, a hot growing area marked by steep slopes prone to erosion yet prized for some of Montalcino’s most compelling soils, including beautifully fractured galestro with reddish traces of iron, pietraforte, quartz and alberese.

Filippo Bellini grew up immersed in wine, drinking great Bordeaux and Burgundy, but he initially intended to pursue a career in the arts before becoming sidetracked by enology, a profession he now embraces for the focus and sense of direction it provides. His philosophy centers on spontaneous fermentations, the elimination of stainless steel in favor of cement and amphorae and an upcoming soil-mapping project with Pedro Parra. The estate’s barrel inventory includes Klaus Pauscha and Mittelberger. From amphorae, we tasted the 2025 La Furba (an IGT Toscana). It is Sangiovese fermented with 20% whole-cluster fruit sourced from a two-hectare parcel on the northern side of the appellation.

The most significant development, however, is that Tenuta Buon Tempo is midway through the construction of an ambitious new winery carved deep underground into the rocky subsoil. With the energy and vision of a new team, paired with a forthcoming state-of-the-art cellar, I would firmly place Tenuta Buon Tempo among the most exciting estates in Montalcino today—new in spirit if not in name. I look forward to returning in a few years to see how this evolution continues to unfold.


Om producenten
”Castelnuovo dell’Abate is Montalcino’s hottest sub-zone” skriver Decanter Magazine. Netop her ligger Tenuta Buon Tempo og ligesom områdets andre store navne, som f.eks. Poggio di Sotto, Mastrojanni og Uccelliera, producerer de kraftfulde og elegante Brunello-vine med stort gemmepotentiale.

Tenuta Buon Tempo producerer ca. 70.000 flasker årligt fra 14 hektar, hvoraf halvdelen er Brunello. Vinene er terroirdrevne og fremstillingsprocessen håndholdt med stort fokus på sortering af de bedste druer. Markerne har en gennemsnitshøjde på 300-350 meter og vinene er økologiske (certificerede fra årgang 2018). Om nogle år introducerer huset en ny enkeltmarks-Brunello fra legendariske Montosoli, hvor de i 2019 købte 2 hektar.


Land: Italien
Region: Toscana
Appellation: Brunello di Montalcino
Druesort: 100% Sangiovese
Alkohol: 14,5%
Vintype: Rødvin
Indhold: 75 cl.