100% Sangiovese. Montesecondo comprises two separate properties: both are biodynamically farmed and both lie in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The original family vineyard, generally referred to as "Montesecondo" or "Cerbaia", is lower-altitude, warmer, gently sloped and with heavier clay soils near the town of Cerbaia. The second part, referred to as "Vignano" for the name of its tiny hamlet, features parcels that are cooler, hillier, rich in limestone, up at 450 meters and north-facing. A greater proportion of the fruit for the TÏN comes from the latter's higher-toned, higher-acid fruit. The bunches are harvested by hand and destemmed with the berries left whole. They go into unlined, above-ground, 250-to-350-liter clay amphorae or tinajas (from J. Padilla in Spain). Fermentation is spontaneous with native yeasts and no sulfur; maceration lasts 6-8 months. The wine is racked, bottled without fining or filtration and with a small amount of sulfur and aged another year before release. "Tïn" means "clay" in Arabic, in reference both to the vessel and to Silvio's upbringing in North Africa.