IGT Toscana Trebbiano "TÏN"
Trebbiano + small percentage of co-planted Malvasia. These biodynamically farmed, 25-45-year-old vines lie in the original Montesecondo vineyard on heavy clay-limestone soils near the town of Cerbaia. The fruit is hand-harvested, destemmed and put directly into unlined, above-ground, 250-to-350-liter clay amphorae or tinajas (crafted by J. Padilla in Spain). Fermentation is spontaneous with native yeasts and without sulfur. Maceration with the skins lasts 6-8 months. The wine is racked and bottled without fining or filtration and a small dose of sulfur. "Tïn" means "clay" in Arabic, in reference both to the vessel and to Silvio's upbringing in North Africa.