Siro Pacenti

The Pacenti winery was founded in 1970 north of Montalcino by Siro Pacenti, who then planted some important vines in the fresh, clayey soils of the land overlooking Siena.In 1988 the management of the company passed into the hands of Giancarlo. In that year Rosso and Brunello di Montalcino were bottled for the first time. In the early nineties, the estate was expanded to include a plot of land south of Montalcino (Piancornello). Here, Giancarlo's maternal grandfather had planted five hectares of vineyard in mineral-rich soils in the late sixties, which would prove particularly important in determining the characteristics of the Siro wines.

The nineties were also the beginning of the partnership with the University of Bordeaux and this was characteristic of the first experiences on phenolic maturity at Sangiovese. The new wine cellar was built between 2001 and 2004. It combines experience and technological know-how with respect for the grapes and the land.

Soil

Characteristic soils are clay and sand in Pelagrilli, where the vines are exposed to continental winds at the foot of the Montalcino hill. The wines are elegant and aromatic, with a salient personality.In Piancornello the vines are planted in mineral soils, pebbles and ground rocks. The climate is hotter and the wines are powerful, structured and with round tannins typical of Sangiovese. The twenty-two hectares of vineyards are all planted with Sangiovese, which reaches its maximum expression in Montalcino, vinified as a grape pure wine. Where great soil and fantastic climate meet human skill, one is able to make a wine that is absolutely great. The dedication and experience of the people who work in the vineyards are essential to obtain impeccable quality, which are harvested by hand at the end of September and transported whole to the cellar.

Vinification and aging

Ginestra and Lavender grow along the walls of the cellar, where the grapes from each plot are carefully selected and checked berry by berry. Each vineyard is vinified individually to bring out its different characteristics. During the first months of aging, the wines are bottled and tasted several times before receiving the final cuvée of the different sites in February.