Tasting Notes
This is a more serious and structured style of Rose or Rosato that is perhaps closer to a really light red. The wine is red fruited but has hints of florals and spice too. Bunches of Sangiovese are pressed off over the skins off Trebbiano and Malvasia. It spends time macerating in concrete and then is transferred to barrel to age for nearly a year. Pacina hold this wine back until they deem it ready to release so it often spends even longer in bottle before release. - 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 Red Rose |
| Volume | 750ml |
| Country | Italy |
| Region | Tuscany |
| Winemaking Practices | Natural |
| Vineyard Practices | Organic/Biodynamic |