our
philosophy

According to Tenuta Buon Tempo’s philosophy, the quality of the wine is born in the vineyard, through the utmost dedication, which allows us to produce the best possible grapes.

Our holistic vision sees the vineyard as an ecosystem in balance, in which soil, plants, climate and human work are deeply connected: only from the harmony of all these elements can a great wine be born.

Tenuta

Intimacy, responsibility, attention and care intertwine in a place made of gathering, memories and moments, much like the deep relationship between soil and vine. “To hold” means to safeguard with awareness: to take responsibility for what is created and for the direction one chooses to follow. The physical space thus becomes a point of reference, almost a reassurance, where every element is regarded as part of a larger whole. A universal vision in which every small ecosystem represents a possible balance and expresses, in its most essential functioning, the deep foundations of things.

Buon

Goodness understood as the generosity of the land, as an acceptance of the rhythms of climate and nature. An authentic genuineness, born from respect for mother earth and expressed through her fruits.

Tempo

Patience and attentiveness go hand in hand with the intention of surrendering to time, of pausing and making room for memories, shared moments and conviviality. Like wine, everything gains value through its ability to withstand time, preserving memory, depth and emotion.

By hand, little by little

The workforce plays a fundamental role in the final result of the wine. Every stage requires attention, care, and the ability to support the natural development of the vineyard, both in the fields and in the cellar.

In the space of cultivation, we act with respect and sensitivity, constantly listening to the needs of the soil and the plant, seeking care solutions that preserve their balance, authenticity and vitality.
The cellar is where the grapes are guided through all their transformations, from must to wine. Here, thanks to indigenous yeasts, spontaneous fermentations take place in steel and concrete tanks and large oak vats.
During fermentation, with only temperature control, we carry out punch-downs and pump-overs in the open air. At every stage, the goal is to preserve the soul of the grape, conveying its essence through the nuances that each vintage brings with it.
In the barrel room, large traditional Slavonian oak barrels rest, assembled by expert artisans from South Tyrol and Austria.

Our research is ongoing: always seeking new ways for the territory to express itself as naturally as possible through our wines. An approach that, in order to maintain high standards, also involves risks and compromises, especially in the face of climate change.

Every vintage is a challenge. Our job is to meet it, following every fermentation and learning to listen to its soul.