Terroir: Clay, limestone, galestro and sand soil.
Age of the vines: 25 years old.
Vinification: Grapes are handpicked. Natural fermentation with indigenous yeasts. Maceration and ageing of 10 months in clay amphora.
After several years working in New York City, Silvio Messana took over the Montesecondo estate from his father in 1999. Silvio’s first vintage was in 2000, and the conversion to organic was certified in 2004. Montesecondo wines have come into conflict with the powers-that-be in Chianti Classico. While Silvio’s methods in the vineyard and cellar yield what many consider pure, classically expressive wines; the way he gets there, and occasionally the results (higher acidity, lighter colour or darker colour, etc.) means that he can only bottle one Chianti Classico and the rest are labelled as IGT Toscana. His wines exhibit incredible freshness, with the ageing done in very old barrels or concrete tanks and clay amphora for his flagship wines.