100% Vernaccia sourced from organically farmed vines in San Gimignano on sandy clay and gravel soils. The bunches are harvested by hand and direct-pressed. Fermentation is spontaneous with native yeasts and without sulfur or temperature control in concrete tank. The maceration is 10 days long . The wine is aged for 8 months in cement and bottled without fining or filtering and with a small dose of sulfur. Classified as a Vino da Tavola, this wine is part of a newer line from Silvio Messana--featuring his own rather than Montesecondo's name on a differently styled label--treated to allow for some experimentation and expansion beyond the core estate wines. "Garnaccia" is an historic local name for Vernaccia (which cannot be named on a VdT label).