95% Trebbiano/5% Malvasia. From certified-biodynamic vines up to 50 years old in core Montesecondo vineyard in San Casciano in Val di Pesa at the northern edge of the Chianti Classico zone. The old vines have been propagated by the old traditional marcottage method (wherein a vine attached to the mother plant gets buried under the soil to sprout roots and thus create a "new" vine). There are also some newer vines in this patch of vineyard next to the winery. The soils are heavier clay-limestone with alluvial stones; the site is a very gentle-to-flat one with northwest exposure. The bunches are harvested by hand and fully destemmed but leaving the berries whole. They go directly into unlined, above-ground, 500-liter clay tinajas (crafted by J. Padilla in Spain) for a spontaneous fermentation with zero sulfur and a maceration of 6 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.