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The Tuscan region of Chianti offers a frequented and experimental panorama in which stands out particularly Montesecondo, one of the most active and interesting cellars in the region.
Located in San Casciano in Val di Pesa, in the domain Montesecondo,Silvio Messana is clearly centered on the terroir and conceives wine not only as an expression of the land and the hand of man but also as a product that draws the movement of the natural and human landscape from which it comes.
It produces wines of a breathtaking natural!
The mouth has a very beautiful fleshy, silky, concentrated matter, with very soft tannins. This beautiful, rather sunny vintage offers a very particular pulpiness....
The first question a winemaker must ask himself is "what kind of wine will this land give me?". With the first vinifications, we begin a path of discovery and learning; how to feed the vine and create a balanced habitat that allows the vine to express itself at best? This is the work undertaken by Silvio Messana.
Silvio Messana was born and raised in Tunisia in a family of Italian origin. He studied in Florence and Boston, then worked as a musician in New York before building his field, Montesecondo, In Tuscany. Saying that he is an intriguing, fascinating and talented person is an understatement! His journey to wine production was stunned with adventures and, of course, learning. He took possession of the estate in 2000 and moved from conventional agriculture to biodynamic practices. Soon Silvio realized that not only did his health suffer because of the chemistry used in the vineyard, but also that the terroir did not express its full potential. The passion that inhabits it has led to the production of pure and drinkable wines, which reflect the depth of the Chianti terroir.
The estate is divided into two plots on the area of Chianti Classico, each giving different qualities to the assemblies. The first, a lower lot of soil, on deep clay-calcareous soils, produces wines richer than the second, perched at 500 m above sea level on more limestone soils, and which gives acidity and freshness.
Silvio cultivates sangiovese, canaiolo, trebbiano and some cabernet sauvignon. All cellar fermentations are made from native yeasts, SO2 is used only for bottling and farms are carried out in neutral containers such as cement, amphora and lightning. All wines, like Silvio, are full of energy and complexity; it's refreshing!
