This is Pacina's most important wine in terms of tradition and characteristics of the wine, as it best represents the sangiovese soul of this side of Chianti. As tradition dictates, 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 before aging at least two years in bottle before the release of the wine. We do not filter and we use a small amount of sulfites if necessary but generally the total sulfites are way below 10mg/L.

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