Le Macchiole was founded in the 1980s by Eugenio Campolmi and his wife Cinzia Merli. Eugenio was born into a hospitality family. Despite the fact that he used to spend a lot of time in his parents' restaurant, Eugenio chose a different path and followed his dreams of producing wines in the Bolgheri region. At the time, the wine market was rather uncertain. But when the opportunity presented itself, the couple didn’t hesitate for a moment. They started with 4 hectares, planted with Barbera and Sangiovese. After about 10 years, they discovered that international grape varieties such as Cabernet Franc, Cabernet Sauvignon, Syrah and Merlot, thrive better in this region.
By now, 25 hectares have been planted and they only use these international varieties. Le Macchiole is the winery that first had the courage to release 100% Cabernet Franc from Tuscany. True pioneers! Sadly, Eugenio died way too young, but Cinzia decided to continue his legacy. This is also the moment that biological methods and new techniques were introduced. This choice ensures healthier vines and increases the quality of the grapes as well.
On arrival in the cellar, the grapes are fermented in stainless steel or cement vats. The wines are then aged in oak barrels. The duration and the proportion of new wood vary per cuvée. Le Macchiole's portfolio includes five wines, three of which are cépages. This means that the wine is made from one single grape variety. The flagship wine of the house is Messorio. This wine is made from 100% Merlot and is considered one of the best Merlots in Italy. The other cuvées are Paleo (both red and white), Scrio and Bolgheri Rosso. They are all beautiful wines with a unique character. It is with good reason that the winery regularly receives high scores from renowned wine journalists. The best vintages are 1997, 1999, 2006, 2013 and 2016.Read more