ORGANICALLY & BIODYNAMICALLY FARMED
100% Sangiovese
An exceptional, light-bodied and racy "everyday" wine from well-known minimal intervention winery, Montesecondo.
"From certified-biodynamic estate vines in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The fruit comes from two sites--one lower-lying, warmer, with heavier clay soils with alluvial stones, the other much higher, cooler, north-facing and limestone-forward and rich in limestone--harvested earlier than for either the Montesecondo Chianti Classico or "TÏN". The bunches are harvested by hand and mainly destemmed (though up to 30% may remain as whole clusters depending on the vintage), with the whole berries left uncrushed. The berries and clusters are layered in concrete tanks and fermented spontaneously with natural yeasts and no sulfur or temperature control. Maceration is a short 3-4 days with a traditional Italian submerged cap technique for extraction. The wine is aged in concrete for a year and bottled with a small quantity of sulfites and without fining or filtering." - BOWLER WINE & LOUIS/DRESSNER
After several years working in New York city, Silvio Messana with his wife Catalina took over the Montesecondo estate in 1999. Originally created in the 1970's by his father who planted the vineyards, the grapes used to be sold in bulk by his mother who was running the estate after the death of her Silvio's father. Silvio soon started making wine and his very first vintage was produced in 2000.
Surrounded by olive groves, the 11,5 hectares of vineyards are planted on calcareous and clay soils with sandy spots. Silvio mainly cultivates old vines (35 years old on average) of Sangiovese, Canaiolo, Colorino, Cabernet Sauvignon and Petit Verdot. Everything is organic and biodynamic since 2004, allowing to obtain low yields (30hl/ha) and great fruits that will genuinely express their terroir.
In his hand-built winery, Silvio takes great care of the winemaking which is exempt of any chemicals or other processes that will adulterate the wines. The fermentations mainly takes place in stainless vats and ageing depends on the cuvées, some are aged in vats and others are aged in old oak barrels or terracotta amphoras.
100% Sangiovese
An exceptional, light-bodied and racy "everyday" wine from well-known minimal intervention winery, Montesecondo.
"From certified-biodynamic estate vines in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The fruit comes from two sites--one lower-lying, warmer, with heavier clay soils with alluvial stones, the other much higher, cooler, north-facing and limestone-forward and rich in limestone--harvested earlier than for either the Montesecondo Chianti Classico or "TÏN". The bunches are harvested by hand and mainly destemmed (though up to 30% may remain as whole clusters depending on the vintage), with the whole berries left uncrushed. The berries and clusters are layered in concrete tanks and fermented spontaneously with natural yeasts and no sulfur or temperature control. Maceration is a short 3-4 days with a traditional Italian submerged cap technique for extraction. The wine is aged in concrete for a year and bottled with a small quantity of sulfites and without fining or filtering." - BOWLER WINE & LOUIS/DRESSNER
After several years working in New York city, Silvio Messana with his wife Catalina took over the Montesecondo estate in 1999. Originally created in the 1970's by his father who planted the vineyards, the grapes used to be sold in bulk by his mother who was running the estate after the death of her Silvio's father. Silvio soon started making wine and his very first vintage was produced in 2000.
Surrounded by olive groves, the 11,5 hectares of vineyards are planted on calcareous and clay soils with sandy spots. Silvio mainly cultivates old vines (35 years old on average) of Sangiovese, Canaiolo, Colorino, Cabernet Sauvignon and Petit Verdot. Everything is organic and biodynamic since 2004, allowing to obtain low yields (30hl/ha) and great fruits that will genuinely express their terroir.
In his hand-built winery, Silvio takes great care of the winemaking which is exempt of any chemicals or other processes that will adulterate the wines. The fermentations mainly takes place in stainless vats and ageing depends on the cuvées, some are aged in vats and others are aged in old oak barrels or terracotta amphoras.
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