Pacina - Il Secondo 2015
Pacina’s 2015 Il Secondo is made of 95% Sangiovese and 5% Canaiolo/Ciliegiolo, aged 12 months in concrete and stainless steel vats. Medium-bodied, juicy and rich, with well-integrated tannins and notes of dark fruit, red berries, roasted tomato and an ear
Pacina – Il Secondo 2015
Pacina’s 2015 Il Secondo is made of 95% Sangiovese and 5% Canaiolo/Ciliegiolo, from 8- to 11-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 12 months in concrete and stainless steel vats. It was then bottled unfiltered and unfined, with only a tiny amount of sulphites added.
Pacina’s 2015 Il Secondo has a deep, ruby-red color with a wild, smoky nose, filled with aromas of dark cherries, geraniums, dried herbs and a bit of barnyard funk. On the palate, it’s medium-bodied, juicy and rich, with well-integrated tannins and notes of dark fruit, red berries, roasted tomato and an earthy touch. Pairs perfectly with red sauce pasta, especially spaghetti bolognese, pizza or grilled meats.
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.”
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