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% Canaiolo & Colorino (co-planted as is traditional in Chianti). Montesecondo comprises two separate properties: both are biodynamically farmed and both lie in the San Casciano zone of Chianti Classico but are quite different from each other. The original family vineyard, generally referred to as "Montesecondo", is lower-altitude, warmer, flatter and with heavier clay soils in the town of Cerbaia; the newer one, referred to as Vignano for the name of the tiny village, is up at 500 meters and is cooler, hillier and rich in limestone. The Chianti is a blend of both sites, with proportions varying by vintage. The grapes are hand-harvested and mainly destemmed but with up to 30% whole clusters in the mix. Pressing is gentle and fermentation with indigenous yeasts is spontaneous in concrete tanks without sulfur. The wine is aged mainly in concrete for 1-1.5 years, bottled without fining or filtering and released in the late spring two years after the vintage.
Earthy , Minerally