Pacina Toscana 2016

Giovanna and Stefano's "Pācina" Rosso has long eschewed the Chianti Colli Senesi designation to which it would be entitled. 10 to 40-year-old vines are planted in the classic porous "tufo di Siena" limestone of the zone, amounting to a final blend of 95% Sangiovese with 5% Ciliegiolo & Canaiolo. Fermentations take place in large cement tanks with no interference, and the wine spends 3 years in a combination of large Slavonian casks, old 500-liter barrels, and cement, with no fining or filtering and a maximum of 20 mg/L of sulfur added.

Dark, boisterous fruit combines seamlessly with a soaring acidity ever so slightly treble-boosted by immaculately tasteful volatility, and the tannins possess a scrumptious sizzle.

About Pacina

Pacina is a small Sienese estate that has chosen to remain outside the Chianti appellation system in order to maintain complete freedom over their winemaking. The result is wine that expresses the tufo di Siena limestone with unusual directness — specific, serious, and honest.

How to Serve

Serve at 17–18°C. Decant for 30–45 minutes. The 2016 vintage is drinking beautifully now but will continue to develop for years.

Food Pairing

Bistecca alla Fiorentina, wild boar ragù, aged Pecorino Toscano, lamb. Classic Tuscan meat dishes are the natural home for this wine.

Learn more: Italian natural wine — the complete guide by region · Italian wine finder