Montesecondo
Silvio Messana
Jordi Garcia Giralt
Via per Cerbaia 18
IT - 50026 San Casciano Val di Pesa
Firenze
+39 0571625001
info@montesecondo.com
www.montesecondo.com
Certification:
Agribiodinamica
Codex
Wine-growing region:
Toscana
Montesecondo belongs to my family since the 1950s. Personally, coming from three generations of vinegrowers and after spending several years in New York as a musician, I returned to Tuscany with my wife and our three children to live on the estate. I am firmly convinced of the value of my terroir and the importance of a viticulture that respects grape varieties and traditions. Biodynamic farming has helped establish a direct connection between our land and our products.
The production area is the Chianti Classico. Montesecondo is located in the North West part of the area. I have two vineyards, one of 6 ha at 500 meters above sea level with predominantly galestro soil which is highly draining and the other vineyard, of 12 ha, at 150 meters above sea level which is formed by clay, sand and fluvial stone.
Montesecondo vineyard is certified organic (since 2004) and biodynamic. All fermentations are done with indigenous yeast. The harvest is manual. The only addition to the wines are sulfites, just before bottling when necessary and in very limited quantities.
2022 Chianti Classico
Docg
sangiovese-canaiolo-colorino
Red wine
90% Sangiovese + 10% canaiolo and colorino - aged for 40% in wooden barrels and 60% in cement
for 1 year
(auto translated text)
Sangiovese al 90% + 10% canaiolo e colorino - affinate per 40% in botti di legno e 60 % in cemento
per 1 anno
2023 Rosso
Igt Toscana Sangiovese
Sangiovese
Red wine
Maceration for 3 days on the skins and aged for 10 months in cement
(auto translated text)
Macerazione di 3 giorni sulle bucce e affinato per 10 mesi in cemento
2021 Il Rospo
IGT Toscana Cabernet Sauvignon
Cabernet Sauvignon
Red wine
40% of the grapes are destemmed, pressed and added to the tank. Fermentation and aging in
10-month cement
(auto translated text)
Il 40% delle uve viene diraspato, pressato e aggiunto alla vasca. Fermentazione e affinamento in
cemento di 10 mesi
2021 Tin Sangiovese
IGT Toscana Sangiovese
Sangiovese
Red wine
Destemmed grapes, fermented in amphora with maceration on the skins for about 8 months.
(auto translated text)
Uve diraspate, fermentate in anfora con macerazione sulle bucce di circa 8 mesi.
2022 Tin Trebbiano
IGT Toscana Trebbiano
Trebbiano Toscana
White wine
Destemmed grapes, fermented in amphora with maceration on the skins for about 8 months.
(auto translated text)
Uve diraspate, fermentate in anfora con macerazione sulle bucce di circa 8 mesi.
2022 Bianco
Vino da Tavola
Trebbiano Toscana
White wine
Produced with Trebbiano grapes, it undergoes a light maceration and ages in
concrete tubs. Fermented with indigenous yeasts and bottled after 8 months
(auto translated text)
Prodotto con uve Trebbiano, subisce una leggera macerazione e affina in
vasche di cemento. Fermenta con lieviti indigeni e imbottigliato dopo 8 mesi
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