Rather, Pacina is than just one winery. It is a small place hidden in a forest near Castelnuovo Berardenga, where biodiversity is very important and in addition to vines, spelled, olives and chickpeas are cultivated. As an agriturismo - it is also a retreat for all those who prefer to research the Crete Senesi than the Uffizi (although Florence is only one hour away), but above all it is the life project of Giovanna and Stefano Tiezzi, which together with theirs Adult children Maria and Carlo, Pacina manage. 

Pacina's still well preserved walls were built in the tenth century and at that time inhabited by monks. Viticulture in the surrounding fields, however, may have already been operated at the time of the Etruscans, from whose god of wine, Pacna, is also derived from the name of today's estate. The family of Giovanna Tiezzi then took over the property a good century ago and always cultivated the arable and vineyards without the use of pesticides or other chemicals used in agriculture. On the contrary: her father Enzo, a conservationist and environmental activist before the words even existed, organized the first meeting of Legambience, one of the leading Italian environmental organizations in 1980; And Giovanna's mother was a biologist who, in various writings, was at the time of the elementary importance of biodiversity for the natural balance in agriculture that is increasingly based on monocultures. 

Giovanna and Stefano (a qualified farmer) continued in the sense of the two. In the 10 hectares of vineyards, the geological foundation of which is largely based on lime and sound, sangiovese roots, supplemented by Ciliegiolo, Canaiolo, Syrah and the two white varieties Trebbiano di Toscana and Malvasia di Chianti. 

The interventions in the vineyard are limited to conscious interactions between the winegrowers and their vines, whereby only experience developed from observation of one's own territory. This experience continues in the basement. You avoid the increasingly extensive arsenal of intervening and manipulating products and make the wine easy. After a fermentation in cement cisters initiated by wild yeasts, one relies on relatively long expansion times, which take place in used wooden barrels with the exception of the Donesco, Pacina's entry -level wine. 

PS: Pacina was a member of the Chianti consortium until recently. Due to regulative, which replaces and manipulated the long tradition of Chianti to increasingly replaces and manipulated trends, Giovanna and Stefano decided to resign from the consortium. Her actually classic chiantis are the Pacina (which corresponds to a Chianti Classico Riserva) and the Donesco.