Tasting Notes
Trebbiano and Malvasia on skins for 10 days and then aged in large 1000L foudre for a year. The Trebbiano adds power and depth to the wine plus layers of ripe and dried stonefruits like apricots and peaches, while the Malvasia adds the aromatic lift to the wine. There is also a really lovely spice character to the wine which reminded me of ginger candy. - Pete L
Pacina is a magic place. Named after the Etruscan god of wine, it is located in Castelnuovo Berardenga, along the ancient road connecting Arezzo and Siena. Here Giovanna Tiezzi and Stefano Borsa are carrying on a 1000-year old, local tradition of food and wine production. Their property includes vines, olive groves and woodlands. Lucky enough to have a site that doesn’t need anything, Giovanna and Stefano produce wines with little or no intervention. Their wines reflect the unique soils and microclimates found on their vineyard.
Their vineyards are spread on a ‘plateau’ on the local ‘tufo senese’ soil (sandy limestone and clay), with fossilised shells popping up here and there. The plants have exposure to the sun from all directions, and there is always wind which keeps them free of humidity and mold. Wines are made without any additions and fermented with natural yeasts in old oak, acacia and concrete. Pacina’s wines are delicate, pretty and floral, but with great structure and strength. Bottled without clarification and filtering, and they leave the cellar only when they believe are ready.
| Product Type | Wine White Other Varietals & Blends |
| Volume | 750ml |
| Country | Italy |
| Region | Umbria |
| Sub Region | Spoleto |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |