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Pacina’s 2013 Pacina is made of 95% Sangiovese and 5% Canaiolo/Ciliegiolo, macerated with the skins for six months and aged 14 months in 500-liter barrels and 17/25-hectoliter casks. Full-bodied, crisp and structured, with finely polished tannins and note
Pacina – Pacina 2013
Pacina’s 2013 Pacina is made of 95% Sangiovese and 5% Canaiolo/Ciliegiolo, from 8- to 36-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 six months. Fermentation took place with indigenous yeasts, without additions. After pressing, the wine aged 14 months in 500-liter barrels and 17/25-hectoliter casks. It was then bottled unfiltered and unfined, with only a tiny amount of sulphites added, and aged a further 12 months.
Pacina’s 2013 Pacina has a deep, ruby-red color with an intense, elegant nose, filled with aromas of cherries, raspberries, forest floor, tobacco, violets and eucalyptus. On the palate it’s full-bodied, crisp and structured, with finely polished tannins and notes of tart red fruit, juicy dark plums, dark chocolate, 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.”