Montesecondo comprises two separate properties: both are biodynamically farmed and both lie in the San Casciano zone of Chianti Classico but are quite different from each other. The original family vineyard, generally referred to as "Montesecondo", is lower-altitude, warmer, flatter and with heavier clay soils in the town of Cerbaia; the newer one, referred to as Vignano for the name of the tiny village, is up at 500 meters and is cooler, hillier and rich in limestone.A greater proportion of the fruit for the Tïn comes from the latter, which tends to yield higher-toned, higher-acid wines. 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.de in Spain. Maceration with the skins lasts 6-8 months before racking and bottling without fining or filtration. It is aged further in bottle for a year before release. "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.