Siro Pacenti
Montalcino is full of wineries that produce Brunello using traditional methods. Siro Pacenti, however, is not one of them. Giancarlo Pacenti trained in Bordeaux and brought back practices that are still considered unfamiliar to some in Montalcino, including aging wine almost exclusively in barriques instead of the large, old oak barrels typical of the region.
Grape selection is another area he is meticulous about. The winery's vineyards span two regions in Montalcino, the north and the south, where the climates differ significantly, and they are managed not by block but by small parcels.
As a result, Brunello wines with distinct personalities have emerged. Whether you love them or don't like them, no one confuses these wines with those from the winery next door.
The Bordeaux detour
Currently, Giancarlo Pacenti produces the wine here, and much of what happens at the winery stems from his training background.
He studied in Bordeaux. This is significant because Bordeaux's philosophy, the use of small oak barrels, rigorous selection, and meticulous management of individual vineyard blocks, was not the standard practice in Montalcino when he began applying it. Some of his choices were even considered extreme in the local context.
Nevertheless, his approach took hold. Siro Pacenti became one of the names associated with a more modern interpretation of Montalcino Sangiovese, and the winery has stuck to this direction rather than toning it down to conform to neighboring wineries.
The vineyards
This winery's vineyards are divided into the northern and southern parts of the Montalcino appellation. Here, the north and south can be considered entirely distinct regions, as they differ in climate, ripening rates, and fruit characteristics. Owning both regions means that Giancarlo Pacenti is not limited to the conditions offered by just one slope in a given vintage.
These two zones are further subdivided into 19 individual plots. While this is a highly granular division for a single winery, it is intentional. Each plot can be managed, harvested, and processed individually, something that is only possible when someone is prepared to personally oversee the vineyards on the ground.
This also means that blending decisions begin in the vineyard, not in the cellar.
Sangiovese, of course
Brunello di Montalcino is a single-varietal wine. Since it contains nothing but Sangiovese, the quality of Siro Pacenti's wines depends entirely on how the grapes are grown and how meticulously they are sorted before fermentation.
Sorting is one of the areas where Giancarlo Pacenti places the greatest emphasis.
The winemaking
According to Montalcino tradition, large old oak barrels that have been in use for many years allow for slow air exchange and impart almost no oak aroma. In contrast, Siro Pacenti is aged almost exclusively in barriques, small 225-liter French barrels, and at least one-third of the barrels used each year are new.
This is not merely a shortcut, but a genuine stylistic choice. New small oak barrels impart stronger tannins, a firmer structure, and a unique spectrum of aromas, effects that only come into their own when the fruit's flavors are robust enough to support them. This is precisely where the selection process becomes crucial once again.
Nineteen lots contribute to this process. Giancarlo Pacenti gains more elements to draw upon when crafting the final blend, as well as greater flexibility in deciding which wines will be placed in which oak barrels.
Brunello di Montalcino also has a legally mandated minimum aging period that must be observed before release, and Riserva bottled wines are subject to even stricter regulations. Consequently, these wines age for several years in Siro Pacenti's cellar before anyone else can taste them.
What the estate bottles
Siro Pacenti's reputation is rooted in Brunello di Montalcino, and this winery produces several versions of this wine. Pelagrilli and Vecchie Vigne are the two most frequently mentioned bottlings, with the latter made from grapes harvested from older vines.
Above these is Riserva, which bears the PS label. In Montalcino, Riserva is not merely a marketing term but denotes a classification subject to a longer mandatory aging period; wineries generally assign this classification only when the grape quality warrants it.
The style is consistent across the entire product line. The Sangiovese, produced at both ends of the appellation, is aged in small oak barrels and features concentrated flavors that set it apart from the lighter, more classic styles found elsewhere in Montalcino.
Frequently asked questions
Where is Siro Pacenti based?
In Montalcino, in Tuscany. The estate's vineyards are spread across both the northern and southern sectors of the appellation rather than concentrated on one slope.
Who makes the wine?
Giancarlo Pacenti. He trained in Bordeaux, and that background shows up directly in how the cellar is run.
What makes Siro Pacenti different from other Brunello producers?
Mainly the ageing. Where much of Montalcino uses large traditional casks, Siro Pacenti works almost entirely with barriques, a sizeable share of them new each vintage.
Can you visit the winery?
Yes. Tours and tastings are run for small private groups and need to be booked in advance, and the estate can host visitors in several languages, including English and French.
