The Pacenti estate was established in 1970, with the purchase of the property north of Montalcino (Pelagrilli) by Siro, who then proceeded to plant some important vineyards, which are still there today, in the fresh, clay soils of the land overlooking Siena. In 1988, management passed into the hands of Giancarlo. This was the year of the harvest in which Rosso and Brunello di Montalcino Siro Pacenti were bottled for the first time. At the beginning of the Nineties, the estate expanded to include land south of Montalcino (Piancornello). Here, in soils rich in minerals, at the end of the Sixties Giancarlo’s maternal grandfather had planted five hectares of vineyard which were to prove particularly important in determining the characteristics of Siro Pacenti wines. This is now where the Sangiovese rootings used in the estate’s new plantations are reproduced. The Nineties 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.
Clay and sand characterise the soils at Pelagrilli, where the vineyards are situated at the foot of Montalcino hill, at an altitude of 350 m, exposed to continental winds.The wines are elegant and aromatic, with an evident personality. In Piancornello, the vineyards are planted in soils rich in minerals, pebbles and ground rock. The climate is hotter and the wines are structured and potent, with the sweet, round tannins typical of Sangiovese.
The twenty two hectares of vineyard are all planted with Sangiovese, which, in Montalcino, achieves its maximum expression vinified as a single-grape wine. Where great soil and exceptional climate and exposure meet man’s skill, Sangiovese is capable of making a wine which is not only great but absolutely unique.The devotion and experience of the people who work in the vineyards are essential in order to obtain impeccable quality bunches, which are harvested by hand at the end of September and transported whole to the cellar.
Broom and lavender grow along the walls of the cellar, where the grapes from every parcel of land are meticulously selected and checked berry by berry. Each vineyard is vinified separately, in order to bring out the different characteristics. During the first months of the ageing process, the wines are racked and tasted several times before reaching the final blends of the various parcels in February. The only exception is PS, which comes from a single parcel and is aged and bottled separately.This is followed by long months of care and slow evolution, during which the vigour of the tannins gives way to the finesse and complexity that are the essential characteristics of our wines.(http://www.siropacenti.it/en/proprieta/estate)