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Pacina’s 2018 La Cerretina is made of is made of 50% Trebbiano and 50% Malvasia, macerated with the skins for 8 days and aged 14 months in oak barrels. Medium-bodied, crisp and exciting, with a hint of tannins and notes of tangerine, dried apricots, lemon
Pacina – La Cerretina 2018
Pacina’s 2018 La Cerretina is made of is made of 50% Trebbiano and 50% Malvasia, from 9-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 8 days. Fermentation took place with indigenous yeasts, without additions. After pressing, the wine aged 14 months in oak barrels. It was then bottled unfiltered and unfined, with only a tiny amount of sulphites added, and aged a further 6 months.
Pacina’s 2018 La Cerretina has a cloudy, deep amber color with an intense, slightly funky nose, filled with aromas of oranges, bruised apples, yellow plums, hay and dried herbs. On the palate, it’s medium-bodied, crisp and exciting, with a hint of tannins and notes of tangerine, dried apricots, lemongrass, black tea and a yeasty touch. Pairs perfectly with white meat stews, smoked fish appetizers or aged cheeses.
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.”