2017 Pacina - Pacina Toscana Rosso
$105.00
Their flagship wine is made from Sangiovese with a minor component of Canaiolo and Ciliegiolo (5%) grown on their estate in Chianti Colli Senesi. Vines are up to seventy-year-old, planted on “Tufo di Siena” soil. Grapes are de-stemmed and fermented on skins for two to six months in ancient concrete tanks before being pressed off. The wine then spends two years in a combination of 2500L botti, tonneaux, and barriques. The wine is bottled with a maximum of 10ppm of SO2 before spending at least two years in bottle before release. Vintages are seldom released consecutively; instead, they wait for the wine to reach optimal maturity.
Pacina 2017 like ‘special” label says: “30˚ anno di questo vino” translated to “30 years of this wine”, is it wants to celebrate the incredible journey started in 1987 by Giovanna and Stefano, who immediately understood and bet on the potential of these vineyards and this territory.
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Their flagship wine is made from Sangiovese with a minor component of Canaiolo and Ciliegiolo (5%) grown on their estate in Chianti Colli Senesi. Vines are up to seventy-year-old, planted on “Tufo di Siena” soil. Grapes are de-stemmed and fermented on skins for two to six months in ancient concrete tanks before being pressed off. The wine then spends two years in a combination of 2500L botti, tonneaux, and barriques. The wine is bottled with a maximum of 10ppm of SO2 before spending at least two years in bottle before release. Vintages are seldom released consecutively; instead, they wait for the wine to reach optimal maturity.
Pacina 2017 like ‘special” label says: “30˚ anno di questo vino” translated to “30 years of this wine”, is it wants to celebrate the incredible journey started in 1987 by Giovanna and Stefano, who immediately understood and bet on the potential of these vineyards and this territory.
Their flagship wine is made from Sangiovese with a minor component of Canaiolo and Ciliegiolo (5%) grown on their estate in Chianti Colli Senesi. Vines are up to seventy-year-old, planted on “Tufo di Siena” soil. Grapes are de-stemmed and fermented on skins for two to six months in ancient concrete tanks before being pressed off. The wine then spends two years in a combination of 2500L botti, tonneaux, and barriques. The wine is bottled with a maximum of 10ppm of SO2 before spending at least two years in bottle before release. Vintages are seldom released consecutively; instead, they wait for the wine to reach optimal maturity.
Pacina 2017 like ‘special” label says: “30˚ anno di questo vino” translated to “30 years of this wine”, is it wants to celebrate the incredible journey started in 1987 by Giovanna and Stefano, who immediately understood and bet on the potential of these vineyards and this territory.
