In a previous life, Silvio Messana was a New Yorker. But as the son of
a winemaker, Silvio's passion for wine was longstanding. With the
absolute impossibility of finding affordable rent in New York and with
three growing sons, Silvio decided to take over the family farm,
turning the Chianti Classico estate into their home with a portion of
the farm converted as a bed-and-breakfast. 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.
Grapes are handpicked before natural fermentation with indigenous
yeasts. Wine is aged for 9 to 12 months in a cement tank.