2019 Montesecondo 'TIN' Trebbiano Toscana IGT, Tuscany, Italy Louis Magnin Mee prefers to use a

Mee prefers to use a fair amount of whole bunches

temperature-controlled

Long after its launch

Aged 9 months in stainless steel

SO2 additions are 0-30 mg/L dependent on vintage

2019 Montesecondo 'TIN' Trebbiano Toscana IGT, Tuscany, Italy Louis Magnin Mee prefers to use aTrebbiano + small percentage of co planted Malvasia. These biodynamically farmed, 25 45 year old vines lie in the original Montesecondo vineyard on heavy clay limestone soils near the town of Cerbaia. The fruit is hand harvested, destemmed and put directly into unlined, above ground, 250 to 350 liter clay amphorae or tinajas (crafted by J. Padilla in Spain). Fermentation is spontaneous with native yeasts and without sulfur. Maceration with the skins