PACINA PAST WINES

2019 DONESCO

The Sangiovese for this project comes from the vines that are too young to produce their top wine (10+ years old). The grapes are destemmed and fermented on skins in concrete tank. After an extended maceration, the wine is pressed into cement and stainless steel for a two-year élevage. 350- 700 cases are produced annually, depending on the vintage. 15% ABV

2020 CANAIOLO

Recently, Pacina has been working hard to make a wine exclusively from Canaiolo. This full-bodied, late-ripening rarity is hard to grow but well worth their efforts. Quality clones are hard to come by, so they’ve relied on selection massale from their own stock. Because of its softer tannins, the wine is fermented in concrete, followed by a single year in barrel before bottling. The 0.3ha plot yields less than 100 cases per year. 14.5% ABV

2020 LA CERRETINA

Pacina’s limited white grape plantings are roughly equal parts Trebbiano Toscano and Malvasia del Chianti. Trebbiano Toscano (Ugni Blanc) has been grown in this region for at least six hundred years. It is late budding, resistance to powdery mildew and botrytis, naturally high acid, and abundant yields have made it extremely popular under a dozen synonyms across Europe. Unlike its blending partner, Malvasia del Chianti is susceptible to everything under the sun, making it a challenge to cultivate, especially organically. Its fuller body and higher alcohol levels are the perfect foil for Trebbiano. The grapes ferment on skins for ten days in concrete before being pressed off into 1000L botti for a yearlong élevage. The wine is bottled without SO2. 300-400 cases are produced annually. 13% ABV