Pacina – La Sorpresa 2013
Pacina’s 2013 La Sorpresa is a traditional Vin Santo, made of 50% Trebbiano and 50% Malvasia, from 41-year-old vines planted on sandy, clayey soil at 330 metres altitude. After a late harvest by hand, the grapes were destemmed, dried on straw mats for 3 months and then pressed into 50- to 100-litre chestnut barrels. Fermentation took place with indigenous yeasts, without additions. Afterwards, the wine aged for 5 years under a veil of flor in small chestnut barrels. It was then lightly filtered with a Dutch-weave filter cloth and bottled unfined, with only a tiny amount of sulphites added.
Pacina’s 2013 La Sorpresa has an intense amber color with an lush, rich nose, filled with aromas of apricot jam, ripe apples, honey, caramel and flowers. On the palate, it’s full-bodied, velvety and nectar-like, with notes of dried fruit, especially raisins, nuts and yellow plums. Pairs perfectly with blue cheese or mildly sweet desserts, especially panettone.
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.”