Pacina's "Pacina" has all the attributes of a big Chianti: it consists of 95% of Sangiovese and 5% of Ciliegiolo and Canaiolo, grows on Tufo di Siena, the classic substrate of the southern part of the region and will be in wooden bottles of different sizes over 14 months (500-2500 l) and then expanded in the bottle for another year. It has strength & acid, is profound and dense, balanced and powerful and has flavors that integrate red fruit and floral aromas - all of the properties that you would generally combine with classic chianti.

But despite all these parallels, the Pacina is not a chianti, or it is no longer a chianti. Due to the increasingly international orientation of the region, Giovanna and Stefano Tiezzi have decided to turn their back on the Chianti consortium and to have their former Riserva beared the name of the winery - but that is a shame but also consistently raises the question of whether the question is Many compromises of the consortium of the identity of the region they always try to dig up the water at some point: Who ultimately wants to have wines from Tuscany, which differ in style, flavors and structure hardly from wines from Stellenbosch, Mendoza or the Barossa Valley. Giovanna & Stefano don't want that, Giovanna Morganti (Le Boncie) doesn't want it and we don't like it either.

The vines for the Pacina were planted at 330 meters above sea level 40 years ago. There are 5000 vines on the hectare, of which 5000 kilos of grapes are read - 1 kilo per stick, which is little, but ensures that the wines have a lot of substance and depth. The fermentation is spontaneous and takes place in cement tanks, the further expansion takes place in oak barrels of different provenance and size.

style

You can tell that the wine is already close, substantial and powerful - that the Pacina is actually a riserva. Dense juicy fruit and a deep spice define the aroma picture; There is also a concentrated, balanced and soft texture that spreads long and warm over the palate. A wine for autumn and twilight.

data sheet

Grape variety: 95% Sangiovese, 5% Canaiolo & Colorino
Underground: Tufo di Siena
reading: By hand
Fermentation: spontaneous | Wild yeast, 5-week maceration in cement barrels
expansion: 14 months in 500-2500 liter oak barrels, 1 more year in the bottle
Filtration: no
SO₂: <20mg/l
Alcohol content: 14% vol
Closure: Natural cork
Drinking temperature: 16-18 ° C
Perfect drinking maturity: From now on - 2032
Content and price per liter: 0.75 l/(€ 32.27/l)
Maxim: All winemakers listed at Vinonudo work in their vineyards with compost, organic fertilizer and natural preparations and do without the use of herbicides, pesticides and artificial fertilizers.

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