Tuscany, Italy
95% Sangiovese 5% Ciliegiolo
14%
Full bodied, dark fruited and bold, but balanced with good natural acidity, medium tannins. Complex, full flavoured and structured red that offers generous fruit.
This wine represents the majority of the production. Pacina Rosso was first produced in 1987. The vines are a range of 10-40 years old. Alcoholic and malolactic fermentation take place in large cement tanks with no interference, and the wine spends three years in a combination of large Slavonian casks, old 500l barrels, and cement, with no fining or filtering before bottling and a maximum of 20 milligrams per liter of so2 added during the aging.
Giovanna and Stefano's wines blue the lines of tradition and innovativation. Giovanna’s great-grandfather purchased the property over a century ago, and she and Stefano have helmed operations for 30 years, now also with the full time help of their children Mario and Carlo. They fully embrace and continue to refine a holistic approach to sustainability that Giovanna's parents began to implement in the 1970s.
Pacina is located on the border of Castelnuovo Berardenga in the Chianto Classico zone and the Colli Senesi, the property traces its origins to the 10th century, when it was a monastery devoted to viticulture and agriculture. The name of the winery itself 'Pacina' nods to an even more ancient culture: the Etruscans. Pacina was the Estruscan god of wine, the romans who followed changed the name to Bacchus.
Their property is farmed using polyculture so only 11 hectares out of the total of 65 hectares is dedicated to vines. The vines are farmed without any chemicals, and all new planting are exclusively made using missal selection.