Grape varieties: Sangiovese 95%, Canaiolo and Ciliegiolo 5%
This is definitely their most important wine in terms of tradition and characteristics of the wine. It represents the Sangiovese soul of this part of Chianti. As tradition has it there is a small part of Canaiolo and Ciliegiolo blended with the Sangiovese.
The spontaneous fermentation and long maceration take place in cement tanks. After the first winter, they pass the wine into old oak botti for 18 to 24 months and then, at least two years in bottle before the wine is released. Pacina does not filter and uses only a small amount of sulfites if necessary but generally the total level of sulfites is always below 10mg/l.
Vineyard: 6.5 hectares from 10 to 38 years
Soil: Tufo di Siena (Sandy clay)
Production: 50 ql grapes per hectare
Vinification: Alcoholic fermentation without selected yeast and maceration of the grapes for six weeks in concrete tanks. Malolactic fermentation in concrete tanks during the following six months. No clarification or filtration.
Aging: 14 months in 500 liter barrels and 17/25 hectolitres casks of Allier oak. Eighteen months aging in bottle before release.