Winery PãcinaPãchna
Red wine
In the mouth this red wine is a powerful with a nice balance between acidity and tannins.
This wine generally goes well with poultry, beef or veal.
Taste structure of the Pãchna from the Winery Pãcina
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pãchna of Winery Pãcina in the region of Tuscany is a powerful with a nice balance between acidity and tannins.
Food and wine pairings with Pãchna
Pairings that work perfectly with Pãchna
Original food and wine pairings with Pãchna
The Pãchna of Winery Pãcina matches generally quite well with dishes of beef, lamb or veal such as recipes of greek moussaka, lamb with coconut milk or home-made coq au vin.
Details and technical informations about Winery Pãcina's Pãchna.
Discover the grape variety: Sangiovese
Originally from Italy, it is the famous Sangiovese of Tuscany producing the famous wines of Brunello de Montalcino and Chianti. This variety is registered in the Official Catalogue of Wine Grape Varieties, list A1. According to recent genetic analysis, it is the result of a natural cross between the almost unknown Calabrese di Montenuovo (mother) and Ciliegiolo (father).
Last vintages of this wine
The best vintages of Pãchna from Winery Pãcina are 0
Informations about the Winery Pãcina
The Winery Pãcina is one of of the world's great estates. It offers 13 wines for sale in the of Tuscany to come and discover on site or to buy online.
The wine region of Tuscany
Tuscany is one of the most famous and prolific wine regions in Europe. It is best known for its Dry red wines made from Sangiovese grapes, which dominate production. These include Chianti, Brunello di Montalcino and Vino Nobile di Montepulciano. The region's Vin Santo is also highly prized, as are its passito dessert wines, though these are produced in comparatively tiny quantities.
The word of the wine: Phenolic ripeness
A distinction is made between the ripeness of sugars and acids and the ripeness of tannins and other compounds such as anthocyanins and tannins, which will bring structure and colour. Grapes can be measured at 13° potential without having reached this phenolic maturity. Vinified at this stage, they will give hard, astringent wines, without charm.
