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Tenuta Buon Tempo
Rosso di Montalcino 2010
Production Area：Municipality of Montalcino, Loc. Castelnuovo dell’Abate.
Terroir：5.5 ha, exposed to south-east, 350m altitude, Galestro marl - Sandstone soil.
Fermentation / Maturation：Temperature-controlled (max 25 degrees) in steel, with minimum possible oxygenation, with pumping over and a duration of 7-10 days. 12 months in 500L french oak tonneaux used for the 2nd time, 6 months in steel tanks / 64hl Slavonian oak vats and 6 months in the bottle before release for sale.
■ Grape Variety