In the field
Pācina boasts a long and rich history of sustainable agriculture that also respects tradition, but it was in the 1970s, when Giovanna’s parents, Enzo Tiezzi and Lucia Carli, decided to move their family farm and put into practice their ideas of sustainability.
Today the farm consists of 65 hecatres, of which about 11 are dedicated to vineyards. The grape varieties were cultivate are all indigenous to the region: Sangiovese, Canaiolo, Ciliegiolo, Tuscan Trebbiano, and Chianti Malvasia. There is also a small plot where we grow Syrah grapes. The vines range from 5 years to 50 years old, with some plants much older than that.
Our choice of new vines has been dictated by the success of the more established varieties, already flourishing in their habitat, giving special attention to the characteristics of the terrain and, especially, their exposition to the elements.
Our olive grove covers 8 hectares while the land dedicated to cereal and pulse cultivation covers 15 hectares. The rest of the land is given over to wooded areas, fallow lands, and uncultivated plots that encourage biodiversity.
The farm has been a certified organic producer for more than 20 years; no chemical or artificial products are used at all. All our fields are left to develop spontaneously, allowing a continual enrichment of biodiversity that brings continual ecological benefits.
Our methods of cultivation are such that we aim to reach the most balanced equilibrium between the natural qualities of the plants and our productive requirements. Above all, we work to defend and maintain the differentiation between the various habitats which make up our farm, taking in account the presence of wooded areas and employing a system of rotation which allows the land to regenerate. In this way the flora and fauna of the area have been able to maintain their ecological vigour.
The result, then, is that our products conserve all that is characteristic and natural of the area.
In the Winery
Experience and tradition, built up over four generations, has taught us that in the winery, just as in the field, everything can be conducted in accordance with nature.
The progression of fermentation, stabilization, and maturation are guided by slow processes that are aided by the environmental conditions of the old cellars, carved from the tuff that forms the geological basis of the region.
It is our conviction that what is truly modern has its origins in our capacity to follow and encourage natural processes through considered application of scientific understandings. This allows us to reduce interventions to a minimum which, moreover, can be tailored to very specific actions: decanting, the most appropriate choice of containers, blending, and the amount of time given to maturation, for example. Once bottled, Pacina Wine is in this way a fine example of what are now known as “Natural Wines”.
It is difficult, if not impossible, to say with precision what a natural wine is. For us it is a unique wine that, thanks to the minimization of external intervention, which vaunts the characteristic qualities of the grape and the territory and particular year in which it flourishes.
Here at Pacina, we cultivate a variety of products typical of Tuscan agriculture: wine, olive oil, chickpeas, spelt, and lentils. We pride ourselves on using only non-hybridised heirloom varieties, each one free from chemical products such as pesticides and preservatives.
Our vineyard covers an area of almost 11 hectares, with the Sangiovese grape accounting for the greater part. Alongside this grape we also cultivate two varieties which are traditionally used in our territory to compliment Sangiovese in the production of red wine: Canaiolo and Ciliegiolo. Our white wines are made from Tuscan Trebbiano and Chianti Malvasia grapes and we also have a small area dedicated to the cultivation of Syrah.
Our olive grove extends across 8 hectares and vaunts the traditional varieties typical of the region: Fantoio, Leccino, and Moraiolo. The youngest trees have been standing for 30 years while the age of the oldest is now lost to memory.
15 hectares are dedicated to the production of cereals and pulses: monococco and dicocco spelt, variegated lentils and black lentils, and the small chickpea variety which has been cultivated in Tuscany for centuries. These fields follow a dedicated rotation system and are integrated with other products.
From the surrounding woods and glades we obtain our firewood and they also contain a white truffle reserve.
Maria and Roberto have recently dedicated themselves to our vegetable and kitchen garden.
All our products can be acquired direct from us and are distributed worldwide. For more information on where to find our products please contact us at firstname.lastname@example.org