Wine from the Etruscan God of Wine

The story of Pācina is a story of continuity — of a place that has been sacred to wine for over two millennia. The name itself invokes Pacha, the Etruscan deity of wine, a god who predates Bacchus and whose spirit still seems to inhabit these hills. [^85^] The monastery that stands here today was built in the 10th century, but the land was already ancient when the first stones were laid. Pācina has always been a place where respect for nature has been at the centre — not as a recent philosophy, but as an unbroken tradition.

The Tiezzi-Borsa family has been the happy custodian of this wonderful place for almost a century. [^85^] Giovanna Tiezzi Borsa represents the fifth generation: before her, her mother and father; before them, her grandparents; before them, her great-grandparents; and before them, her great-great-grandparents. Men and women: the other vines that compose the history of Pācina. [^85^] Giovanna's mother, Lucia, was the central protagonist of Pācina and its wines before her. It is thanks to Lucia — a biologist and writer who has always firmly believed in the natural forces of this land — that, in 1987, the first bottle of Pācina without the addition of sulphur dioxide was produced, the progenitor of the wines Giovanna and Stefano now make. [^85^]

Giovanna's father, Enzo, who is no longer with us, was a dedicated environmentalist. The first meetings of Legambiente — one of Italy's most important environmental organisations — took place in the gardens of Pācina, and he was both a founding member and leading light of that organisation. [^85^] Thanks to him, Giovanna grew up surrounded by intellectuals, scientists, and cultivators. As an adult, it became easy for her to understand that to cultivate the land and make wine, it is first necessary to respect all that surrounds you. This is not a philosophy learned from books; it is a philosophy absorbed from the air, the soil, and the generations that came before.

Today, Pācina is a self-contained and perfectly sustainable farm. The 10 hectares of vineyards are complemented by olive groves, fields of cereals and legumes, and wooded areas that provide biodiversity and protection. [^93^] The ancient farmhouse, Pacinina — once home to share-croppers who worked the fields — has become an agriturismo, inviting guests to immerse themselves in the slow rhythms, colours, and aromas of the countryside. [^85^] The building still preserves the marks and signs of its changing use over the centuries, from the Etruscans to the present day. It is a place where time moves differently, where the seasons dictate the work, and where the wine is simply one expression of a larger, living ecosystem.

In the cellar, Pācina follows a philosophy of absolute minimal intervention. Fermentations occur spontaneously with indigenous yeasts in huge, old concrete tanks that are part of the 900-year-old convent where Giovanna and Stefano live. [^84^] These ancient vessels — cool, stable, and neutral — allow the wine to ferment and evolve without the influence of wood or steel, preserving the pure expression of the grapes and the Tufo di Siena soils. The wines are not filtered or clarified, and no sulphites are added at any stage of the process. [^88^]

The flagship Pācina IGT is made from 90% Sangiovese and 10% Canaiolo, fermented spontaneously in the old concrete tanks and aged without the addition of sulphur dioxide. [^84^] The result is a wine that is dark, boisterous, and structured — with soaring acidity, immaculately tasteful volatility, and tannins that possess both grip and elegance. [^89^] It is a wine that feels timeless, elemental — cutting through the ephemera of fashion and trend to offer something that is deeply, authentically of its place. [^99^]

The Rosato is equally distinctive — a wine of plum, rose, cranberry, and dried herbs, with high acidity and a smooth medium finish that has earned it a devoted following among natural wine enthusiasts. [^92^] Made from Sangiovese with a brief skin contact, it captures the freshness and vitality of the Chianti hills in a format that is both serious and joyful. It is a rosé that demands food — wild boar, aged pecorino, or simply good bread and olive oil from the estate's own groves.

Pācina also produces white wines from Trebbiano and other varieties, handled with the same light touch. The whites are fresh, mineral, and saline — speaking of the ancient seabed that underlies the vineyard and the cool breezes that descend from the wooded hills. Every wine that leaves Pācina carries the same signature: purity, terroir, and time. These are not wines designed for immediate commercial success; they are wines made to last, to evolve, and to reward the patience of those who understand that the best things cannot be rushed.