Pacina is an ancient winery located in the heart of Tuscany, close to Florence. Stefano and Giovanna are dedicated to carry on with their heritage from hundreds of years back: to cultivate the earthy Sangiovese in the most traditional Chianti way. Let us introduce you to these truly enchanting natural wines!
In the heart of Tuscany, Castelnuovo Berardenga, this lovely family has been carrying out traditional wine making methods for 5 generations. An ancient convent from the 10th century is now both a winery and an agriturismo.
Stefano and Giovanna are running the show together with their two kids. A magical place, the Etruscan cellar is like a walk into the past, left untouched. The humidity is high, you can feel it on your skin and see it on the walls while the smell of fermenting and ageing of the wine pleases your senses.
Their 12-hectares land is not only based on wine making but includes cereal fields, olive grove, fruit trees and a forest, all to promote biodiversity and a good balance of the ecosystem. Balance in nature, organic farming and low intervention viniculture are the main pillars that make these wines so special. Prepare to taste the real Chianti the way it used to be in the old days. As some associations had decided that Chianti had to have a specific taste and be made in a precise way, Pacina wines are not recognised as genuine Chianti, sadly. Aside from these modern made up rules, wine enthusiasts with some knowledge of ancient wines know that this is exactly how the original Chianti must have tasted.
“You just have to listen to the wines.”
After the harvest, the juice and the skin land and ferment in old cement tanks and ageing is done in barrels. The microclimate and the soil rich in minerals cultivate healthy grapes. Their signature grape variety is the earthy Sangiovese that’s still holding onto the essence of the olden days. In smaller amounts, they also grow Canaiolo and Syrah, as well as Trebbiano and Malvasia del Chianti that serve as the base of their heavenly passito.
‘Pacina’ comes from the word ‘Pachna’ which is the Etruscan equivalent of ‘Bacchus’.