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Pacina’s 2016 La Malena is made of 50% Syrah and 50% Ciliegiolo, aged 15 months in 225-litre oak barrels. Full-bodied, structured and balanced, with polished tannins and notes of juicy dark fruit, leather, dried herbs and spices.
Pacina – La Malena 2016
Pacina’s 2016 La Malena is made of 50% Syrah and 50% Ciliegiolo, from 11- to 23-year-old vines planted on sandy, clayey soil at 330 metres altitude. After a manual harvest, the grapes were destemmed, crushed and loaded into concrete tanks, where they macerated with their skins for 21 days. Fermentation took place with indigenous yeasts, without additions. After pressing, the wine aged 15 months in 225-litre oak barrels. It was then bottled unfiltered and unfined, with only a tiny amount of sulphites added.
Pacina’s 2016 La Malena has a deep, ruby-red color with an powerful, earthy nose, filled with aromas of blackcurrant, boysenberries, mushroom, tobacco and black pepper. On the palate, it’s full-bodied, structured and balanced, with polished tannins and notes of juicy dark fruit, leather, dried herbs and spices. Pairs perfectly with red sauce pasta, especially meaty ragù or spaghetti bolognese, or with pizza.
In an old Tuscan monastery dating back to 900 A.D., Giovanna Tiezzi-Borsa and her husband Stefano use time-honored techniques to make what we now call natural wine. Located right on the border with Chianti Classico, in the Colli Senesi sub-area, the family has led the way for organic farming in Tuscany. They eschew modern technology in their winemaking and their cellar has not been touched or altered for generations. “The wine makes itself,” says Stefano. “Every year has its own character. We just make adjustments to bring the process to a successful conclusion and to let the wine speak optimally.”