“The first question a wine grower must ask himself is, ‘What kind of wine will this earth give me?’” says Silvio Messana, owner of the Montesecondo vineyard in Chianti. His philosophy is clear: a winemaker must nurture the vines and their environment to allow the wines to fully express themselves.
Silvio took over the estate in 1999, having lived in New York for several years beforehand. The estate had been planted by his father in the 1970s and, since his death, the grapes grown were sold in bulk by his mother. When she became ill and died, Silvio brought his family to the Chianti farm and took over production. The first vintage was created in 2000. There was still a lot for Silvio to learn about natural winemaking, which he did through friendships with other local winemakers, and four years later it was eventually certified organic.
The estate has two vineyards, featuring the same grapes (Sangiovese) but very different terroirs. One is located 500 metres above sea level, with vines growing from the limestone-rich soil. This makes fresh and crisp wines with sharp acidity. The other terroir is lower and warmer thanks to the clay and marl soil. The wines from these grapes tend to be more mature and fleshy.
Montesecondo wines are very fresh, having been aged in very old barrels or, for the top wines, clay amphorae.
|IGT Montesecondo||Login||Bottle (75cl)||2016|
|Chianti Classico||Login||Bottle (75cl)||2016|
|Chianti Classico||Login||Magnum (150cl)||2015|
|IGT Il Rospo||Login||Bottle (75cl)||2016|
|IGT Tin Amphora Red||Login||Bottle (75cl)||2015|
|IGT Tin Amphora Red||Login||Bottle (75cl)||2012|