Toscana Rosso

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.