Pacina

Pacina wines: buy at the best price

Pãcina is one of the most iconic estates in natural Tuscany, nestled in Castelnuovo Berardenga, near Siena, on the border between Chianti Classico and Chianti Colli Senesi. Around an ancient monastery, Giovanna Tiezzi and Stefano Borsa cultivate sangiovese and other indigenous grape varieties on a living farm where vines, olive trees, cereals and forests coexist in perfect balance. Pioneers of natural wine since the 1980s, they craft pure, additive-free wines with great ageing potential, in the spirit of their rustic and deep sangiovese. 

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Pacina La Cerretina 2016
Last one !
1 in stock
111345
White
75cl
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Outside France | Italie - Toscane

Pacina La Cerretina 2016

€36.00 inc-VAT per bottle
€30.00 ex-VAT

History of Pacina

Pãcina is a place steeped in history long before it was a wine estate. On this site to the east of Siena, vines have been cultivated since the time of the Etruscans, and a monastery was built there as early as the ninth century. The property has been in the family of Giovanna Tiezzi since 1933, passed down through five generations with a deep ecological sensibility.

Giovanna, accompanied by her husband Stefano Borsa, a trained agronomist, has continued and expanded this family endeavour. From the early 1980s, the estate has been farmed organically, and since 1984 the wines have been bottled with minimal intervention, without additives and without added sulfur, making Giovanna and Stefano pioneers of natural wine in Italy. Today, their children Maria and Carlo carry on the adventure, making Pãcina a place of life, joy and biodiversity.

Terroirs and Vineyards of Pacina

The estate extends over approximately sixty-five hectares, of which only ten to eleven hectares are planted with vines, the remainder being occupied by olive trees, cereals, lentils, spelt, chickpeas, open fields and forests. This agricultural diversity and the preservation of ecosystems form the very foundation of the Pãcina philosophy, where the primary objective is to protect the land and its natural richness.

The vines, planted on sandy and clayey soils in the southern part of the Chianti area, benefit from an often windy exposure that relieves the vines from the intense heat of the Tuscan summer. The grape varieties, sourced from massale selection, are essentially indigenous, with sangiovese at the forefront, accompanied by canaiolo, ciliegiolo, colorino, trebbiano toscano and malvasia del Chianti, as well as a small plot of syrah. Organic management excludes all chemical products, permitting only copper and sulfur in the vineyard.

Winemaking at Pacina

At Pãcina, natural processes have always been the norm. The cellar, a true historic monument buried across three levels, welcomes entirely spontaneous fermentations, conducted solely by indigenous yeasts. The macerations are long, sometimes up to six weeks on the skins, and the wines undergo no intervention beyond the meticulous care provided by Stefano.

Ageing takes place depending on the cuvée in cement vats, in large oak foudres, sometimes in barrels or in acacia and cherry wood casks. The wines then rest for many months in bottle before being released. They are neither fined nor filtered, and the addition of sulfur is minimal or entirely absent. The result is a living wine that fully reflects the identity of the place and reveals a remarkable capacity for ageing.

The cuvées of Pacina

Pacina: the estate's flagship cuvée, a sangiovese-dominant blend complemented by canaiolo, ciliegiolo and colorino. After a maceration of approximately six weeks in cement, the wine is aged for several months in tank then for fourteen months in large oak foudres, and rests for at least a further eighteen months in bottle. It is the deep and timeless vision of a natural Chianti — structured, refined and built for near-infinite ageing.

Villa Pacina: pure sangiovese vinified entirely in cement, raw and vibrant. Destemming, spontaneous fermentation and skin maceration of approximately one month, then twelve months of ageing in the same vessels. Crunchy, saline and finely tannic, it embodies the quintessence of sangiovese — fruit, freshness and grain — with a very long finish.

Donesco: a red from the estate crafted in the same natural spirit, which sincerely expresses the character of sangiovese and the typicity of the Pãcina terroir, in a style that is both fruity and flavourful.

Secondo di Pacina: a more immediate and accessible interpretation of sangiovese, designed to offer the pleasure of Pãcina wine in a suppler and more generous style.

Pachna: a pure sangiovese red from a late harvest, aged in large foudres, offering a riper and more concentrated expression of the estate's emblematic variety.

Malena: a cuvée made from a blend of red grape varieties, which completes the range with a complementary and original reading of the Pãcina vineyard.

La Cerretina: a skin-contact white wine, a blend of equal parts trebbiano toscano and malvasia del Chianti. Spontaneous fermentation and several days of skin maceration, then approximately fourteen months of ageing in old oak, acacia and sometimes cherry wood casks, without added sulfur. Rich and saline, balanced by a vibrant acidity, it displays aromas of hay, medicinal herbs, honey and wild flowers.

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