MATCHVINO

Who: Per Landin + Janet Lansill

Where:  Castelnuovo dell’Abate - Montalcino - Siena • Tuscany - Italy

Founded:

Land: 14 hectares, 250 - 350 meters above sea level, southeast exposure

Grapes: Sangiovese

Appellation: Rosso di Montalcino DOC, Brunello di Montalcino DOCG

Viticulture: Organic

Training system:

Harvest: hand picking

Annual Production:

Castelnuovo dell’Abate- the ‘Illinois Avenue’ of Montalcino; an area with a unique vocation for wine growing mostly due to its protection from the cold westerly winds by the extinct Amiata volcano. Swede Per Landin and his partner, ex-pat Janet Lansill, own and operate the property. However, day-to-day occurrences are overseen by Alberto Machetti and Janet’s son Filippo Bellini.

The Buon Tempo estate covers 28 hectares, of which 14 are vineyards. Since its advent, the new property has strongly believed in sustainable agriculture. It is careful to preserve its precious soils, the surrounding environment, and the health of workers, consumers, and visitors. After a few years of testing, by following the prescription of organic agriculture, they saw excellent results in the vineyard; thus, the certification process to convert 100% of their vineyards and olive groves started in 2018.

The vineyards are mostly located all around the villa and the modern cellar at an average altitude of 350 m / asl, with south-east exposure, except for a plot of 2 hectares on the north side on the Montosoli hill acquired in 2018 to produce a second Brunello cru from a sub-area traditionally of the highest level. The main composition of the soils is sandstone with a rich presence of skeleton and great variability even in the short-range in Castelnuovo and instead mainly clayey and poor in skeleton in Montosoli. The only grape variety present is Sangiovese Grosso, as the maximum expression of the typicality of Montalcino and the only one allowed in its most prestigious wines, the Rosso and Brunello, representing the company's entire production.

The property slopes down to the Orcia River, with 14 planted hectares. After years of organic farming, they started getting certification in 2018. The vineyards are mostly situated around the main house and cellar, at an average altitude of 350 m, with a south-easterly exposure. Planting rows at right angles to avoid sun damage, they can obtain much deeper, more vibrant, more mouth-filling, and peculiarly sturdy wines than those north of Montalcino. A smaller parcel of 2 hectares was acquired in 2018 to produce a second single-vineyard Brunello from the Montosoli area, one of Montalcino's most traditional and prized subzones. Alberto Machetti, son of the previous owner of the estate, manages the winemaking with the assistance of expert enologists Attilio Pagli and Stefano Bartolomei.

Typically: Violet, wild-berry, crushed herb and truffle aromas shape the earthy nose. The medium-bodied approachable palate doles out ripe black cherry, ground clove and a hint of espresso while supple tannins provide lithe support. It's bright, with fresh acidity.This wine is one made to drink now.

The vinification takes place in temperature-controlled stainless steel tanks with native yeasts and maceration of two weeks. The vast majority of the wines is aged for one year in large Slavonian oak casks (60hl) and the rest in second passage French oak barrels. After natural clarification by decantation in stainless steel, it is bottled and then rests for a minimum of six months before release.

Typically: Aromas of menthol, savory herb, and exotic spice take shape in the glass. The firm palate offers layers of dark cherry, clove and grilled sage alongside assertive but fine-grained tannins. A note of anise signals the close.

The vinification takes place in temperature-controlled stainless steel tanks with native yeasts and a long maceration of four weeks.
Then the vast majority of the wines are aged for three years in large Slavonian oak casks (20-35 hl) and the rest in second passage French oak barrels. After natural clarification by decantation in stainless steel, it is bottled and then rests for a minimum of six months before release.

The name “Oliveto p.56” refers to the land registry plot of our oldest vineyard of around 25 years and the name of the original farm dating back to the ’40s. The highest portion of the vineyard is where we selected the smallest bunches of the highest quality grapes passing through the vineyard numerous times looking for the perfect maturation, concentration and aromatic components of each grape needed for the selection. Combined with gentle vinification in our cellar this wine shows great complexity, elegance, and structure and will with time show the longevity that represents the best of our unique terroir in Castelnuovo dell’Abate. A terroir that generously. It gives beautiful wine year after year.

Typically: Pretty scents of violet, rose, wild berry and a whiff of new leather mingle together on this fragrant red. Reflecting the vintage, the fresh, polished palate is on the delicate side, offering juicy red cherry, strawberry, and licorice while the bright acidity and supple tannins provide seamless support and balance.

The vinification takes place in temperature-controlled stainless steel tanks with native yeasts and a long maceration of six weeks followed by three years of aging in large Slavonian oak casks (20 and 35 hl). After natural clarification by decantation in stainless steel, it is bottled and then rests for a minimum of one year before release.