Pacina's only white wine is a blend of the local clones of trebbiano and malvasia, fermented spontaneously in cement tank on the skins for around 10 days. Thanks to this period of maceration, the wine can intake all the substances that characterize the grape varieties but also all the elements that allow the wine to age without the use of external substances. For this reason, the wine is then aged in oak, acacia and cherry botti for about a year. The wine is not filtered and there is no addition of sulfites.

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