Blend: Trebbiano & Malvasia
This wine is made in very small quantities. This wine is made with equal parts of Trebbiano and Malvasia di Chianti. The grapes are fermented with their wild yeasts in open top acacia casks and kept on the skins for around 10 days. The wine then ages for a full year in a mix of large old acacia and cherry casks with no added so2 at any point.
Rich, full flavoured and saline with fresh citrus acidity. The wine is both fresh and easy to drink but with a nice dose of complexity.
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.