Pacina

We are in Castelnuovo Berardenga, a few kilometers east of Siena, in the Chianti hills. Pācina is an ancient 10th century monastery, surrounded by vineyards and olive groves. The origins date back to Etruscan times, hence the name Pācina which probably derives from Pacha or Pachna, the Etruscan god of wine. Today Pācina is an agricultural estate that produces wine, oil and cereals, strictly according to organic farming. This is certainly a choice dictated by the profound desire to enhance local places and traditions, reducing the environmental impact to a minimum, and indeed preserving it for future generations. The Tiezzi Borsa family has been the happy custodians of these places for almost a century. Giovanna and Stefano have been the soul of the farm for 30 years and work to maintain the historical and agricultural richness of Pācina, together with their children Maria and Carlo. There are therefore 5 generations that continue Pacina's path. 1987 is an important date for the winery, as mother Lucia, a biologist writer who has always believed in the strength of this land, produced the first bottle of sulphur-free Pācina, the progenitor label of the wines that are still produced today. The thread that unites the plot of these stories is precisely the love for nature. Giovanna's father, Enzo, was a convinced environmentalist and was the promoter and co-founder of the Legambiente movement. The farm belongs to the Triple A association (artisans, artists, farmers), one of the first to gather (at a national and international level) winemakers of all backgrounds and latitudes, but certainly united by the desire, by the inexhaustible drive to transform the grapes into wine in the most natural way possible. Recently the Podere Pacinina, once the home of the farm's sharecroppers, has become the farmhouse of the structure, an ancient building which still clearly shows the transformations that have taken place over the centuries: from the Etruscans to today.