Siro Pacenti
Summary
Siro Pacenti is a 22-hectare family estate in Brunello di Montalcino operated by Giancarlo Pacenti, producing exclusively Sangiovese wines from strategically positioned vineyards spanning both northern and southern Montalcino with diverse elevations and soil compositions. The winery combines traditional Montalcino methods with modern precision through rigorous selection practices, extended maceration periods, and a thoughtful aging program that blends Slavonian and French oak, resulting in wines that authentically express their terroir while achieving remarkable aging potential.
Heritage & Leadership
Siro Pacenti was established in the 1970s when Siro Pacenti began producing wine from family vineyards in Montalcino, Tuscany. The estate formally entered the commercial wine market with their first Brunello di Montalcino release in 1988. Since the early 1990s, Siro's son Giancarlo Pacenti has directed the winery, implementing significant changes in both vineyard management and cellar practices. Under Giancarlo's leadership, the estate has expanded its vineyard holdings while maintaining a focus on quality over quantity. The family's roots in the region extend back generations, with the Pacenti family having cultivated land in Montalcino long before establishing their own wine label. Today, the estate represents a balance between respecting traditional Montalcino winemaking heritage and implementing modern techniques to express the territory's potential.
Vineyards & Wines
Siro Pacenti manages approximately 22 hectares of vineyards strategically positioned in both northern and southern Montalcino. This geographical diversity provides the estate with grapes from different microclimates and soil compositions. The northern vineyards in Pelagrilli sit at approximately 350 meters above sea level on soils with significant marl content, while the southern vineyards near the hamlet of Piancornello reach elevations of 400 meters and feature more galestro and clay-rich soils. The estate exclusively cultivates Sangiovese for their Brunello di Montalcino and Rosso di Montalcino wines. Their portfolio includes the Pelagrilli Brunello di Montalcino, the Vecchie Vigne Brunello di Montalcino (produced from vines over 35 years old), and their Rosso di Montalcino. The PS Riserva, produced only in exceptional vintages, represents their most limited production wine. Vineyard management focuses on achieving low yields through careful pruning and green harvesting when necessary.
Philosophy & Practice
Giancarlo Pacenti's winemaking approach combines respect for Sangiovese's traditional expression with modern precision. In the vineyard, the team implements rigorous selection practices, including multiple passes during harvest to ensure optimal ripeness. In the cellar, fermentation occurs in temperature-controlled stainless steel tanks, allowing for extended maceration periods that typically range from 18 to 25 days depending on the vintage and vineyard source. The estate employs both large Slavonian oak casks and French oak barriques for aging, with their standard Brunello spending 24 months in wood while the Vecchie Vigne receives 24-30 months of barrel aging. All wines undergo additional bottle aging before release, exceeding the minimum requirements of the Brunello di Montalcino DOCG regulations. The winery's temperature-controlled cellar, built into the hillside, provides optimal conditions for the slow maturation of their wines. Giancarlo's technical background influences his methodical approach to winemaking, with particular attention paid to gentle handling of the fruit and precise monitoring throughout the vinification process.