Trebbiano Anfora Tïn
Trebbiano + small percentage of co-planted Malvasia. Silvio has 2 separate properties: both are in the San Casciano zone of Chianti Classico but are at opposite ends of it and quite different in nature. The original family-owned vineyard, generally referred to as "Montesecondo", is the lower-altitude, warmer, more-clay-soiled one in the town of Cerbaia and has been farmed organically for decades. The second is a higher-altitude, cooler, limestone-rich long-term rental in Vignano at about 500 meters and converted fully to biodynamics from organics by Silvio. The old vines for the Tin come from a parcel in the original Montesecondo vineyard. The fruit is hand-harvested, destemmed and put directly into 250-to-350-liter, Spanish-made, unlined clay amphorae. The wine remains on its skins from 6-8 months before being racked and bottled unfined and unfiltered. 2013 was Silvio's first vintage of white Tin (he makes a 100%-Sangiovese Tin as well). "Tïn" means "clay" in Arabic, in reference both to the amphorae ("tinaca" in Spanish) as well as to Silvio's upbringing in North Africa, where his father had vineyards in Tunisia and olive groves in Libya.