From: Tuscany, Italy
This wine comes from estate vines between 15 and 25 years old; annual production is around 15,000 bottles. Grapes for this wine were harvested by hand with manual grape sorting before and after the destemming, and the fermentation took place in temperature-controlled stainless steel. The wine then aged in 225-liter French oak barrels for 12 months before bottling without filtration and aging before release.
Sleek and complex for a Rosso with weight and definition. Elegant and structured.
Falstaff, 93 points
About Siro Pacenti. The Pacenti estate was established in 1970, with the purchase of the property north of Montalcino (Pelagrilli) by Siro, who then proceeded to plant important vineyards that remain productive today in the fresh, clay soils of the land overlooking Siena. In 1988, management passed into the hands of Giancarlo. This was the harvest year the estate’s Rosso and Brunello di Montalcino were bottled for the first time.
In the early 1990s, the estate expanded to include land south of Montalcino (Piancornello), where Giancarlo’s maternal grandfather planted five hectares of vines in mineral-rich soils at the end of the 1960s. The ’90s were also marked by the start of the partnership with the University of Bordeaux and the first experiments on phenolic maturity applied to Sangiovese (Yves Glories). The new cellar was built between 2001 and 2004, combining technology and experience with respect for the grapes and the land. Today, the estate cultivates 22 hectares of Sangiovese.
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