Trebbiano Anfora Tïn
Trebbiano + small percentage of co-planted Malvasia. These biodynamically farmed, 25-45-year-old vines lie in the original Montesecondo vineyard. The fruit is hand-harvested, destemmed and put directly into unlined, above-ground, 250-to-350-liter clay amphorae from Spain. Fermentation is spontaneous with native yeasts and no sulfur. Maceration with the skins lasts 6-8 months before racking and bottling without fining or filtration. "Tïn" means "clay" in Arabic, in reference both to the tinaja (Spanish for "anfora"), as well as to vignaiolo Silvio Messana's upbringing in North Africa.