Messana moved back from New York to take over his family farm, Montesecondo, in the village of Cerbaia in the Chianti Classico region of Tuscany. Pretty quickly thereafter he began to run afoul of the Chianti Classico powers that be. While Silvio's methods in the vineyard and cellar yield what many would and do consider pure, classically expressive wines, the way he gets there and occasionally the actual results (higher acidity, lighter color or darker color, etc.) led to enough issues over time that he bottles only one Classico and the rest of his wines as IGT Toscana. The property is split into two with the lower vineyard producing fleshier more fruit driven wines all grown organically. The second higher part of the property is biodynamically farmed and tends to produce more high toned mineral driven fruit.
What importer Bowler Wine has to say about this wine...
90% Sangiovese/10% Colorino-Canaiuolo. 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--but the majority, including the Colorino and Canaiuolo, from the lower-lying one. 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 only 10 days with no extractive techniques, only a submerged cap or cappello sommerso. Around 60% of the wine is aged concrete tank and around 40% in 1500-liter used botti for up to 1.5 years. It is blended and bottled with a small amount of sulfur and without fining or filtering.
Earthy , Juicy , Spicy