Pacina's flagship wine is made from Sangiovese with a minor component of Canaiolo and Ciliegiolo (5%) grown on their estate in Chianti Colli Senesi. The up to forty-year-old vines are planted on Tufo di Siena, the region’s famous porous limestone. The grapes are destemmed and fermented on skins for two to six months in ancient concrete tanks before being pressed off. The wine then spends two years in a combination of 2500L botti, tonneau, and barrique. The wine is bottled with a maximum of 10ppm of SO2 before spending at least two years in bottle before release. Vintages are seldom released consecutively; instead, they wait for the wine to reach optimal maturity.