100% Sangiovese. From certified-biodynamic estate vines in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The fruit can come from two sites--one lower-lying, warmer, with heavier clay soils with alluvial stones, the other much higher, cooler, north-facing and limestone-forward and rich in limestone--but the majority tends to be the higher-toned, higher-acid fruit from the latter. Most critically, the bunches must be absolutely pristine. They are carefully harvested by hand and destemmed but leaving the berries completely intact. They go straight into unlined, above-ground, 500-liter clay tinajas (from J. Padilla in Spain). Fermentation is entirely spontaneous with native yeasts and no sulfur; maceration in anfora lasts 6-8 months. The wine is racked, bottled without fining or filtration and with a small amount of sulfur and aged another year before release. "TÏN" means "clay" in Arabic, in a nod to the vessel and to vignaiolo Silvio Messana's upbringing in North Africa.