Paleo Bianco 2024 Le Macchiole

Tasting Note

Aromas of white peach and yellow apple unfold first, with a background that features not so much notes of citrus zest as chalky nuances reminiscent of crushed stone. The Sauvignon Blanc tickles the nose with aromas of elderberry and barely perceptible herbaceous notes, while the Chardonnay in the mid-palate brings a creamy, almost waxy texture. The acidity is noticeable but blends harmoniously into the wine and isn’t harsh. The finish is slightly salty and long-lasting. The wine can be enjoyed young, but the 2024 vintage will reveal its true value after 2–3 years of bottle aging.

Grape Varieties

Paleo Bianco is a blend of Chardonnay and Sauvignon Blanc, two white grape varieties that “Le Macchiole” cultivates alongside its better-known red varieties. Chardonnay lends the wine body and notes of stone fruit, while Sauvignon Blanc contributes an invigorating aroma and a light, herbaceous freshness. In the warm climate of Bolgheri, Sauvignon Blanc reveals not so much the notes of grass and gooseberry characteristic of wines from the Loire region, but rather bright aromas of elderberry and white peach. This is precisely the secret to the success of this blend in this region.

Cellaring Potential

Best enjoyed between 2027 and 2037. Thanks to its acidity and minerality, the 2024 vintage has greater aging potential than typical Tuscan white wines. Store horizontally in a cellar at a temperature of 12 °C. Over time, the initial fruity notes recede, giving way to hints of honey and nuts, while the Chardonnay’s texture becomes more waxy. 

The Producer

Le Macchiole made a wise decision in 1983 when Eugenio Campolmi and Cinzia Merli planted vines in Bolgheri, then coastal farmland known for wheat and olives. They bet on Merlot, Syrah and Cabernet Franc instead of the region's dominant Cabernet Sauvignon. Four decades on, the estate farms around 35 hectares organically across a mosaic of small plots, with Cinzia and sons Elia and Mattia now running things.

Terroir & Climate

Le Macchiole’s vineyards are located in the Bolgheri DOC zone, between the rolling hills of Tuscany and the Tyrrhenian Sea. The soils are primarily alkaline clay-sand soils, which, despite their fine grain size, are highly dense and give the wine a distinct mineral structure. This is a key factor for “Paleo Bianco,” as it is precisely this soil that gives this white wine its briny freshness. The climate here is Mediterranean: dry, with cool breezes, and temperatures slightly lower than in other coastal areas of Tuscany. The grapes continue to ripen into the fall, which helps preserve the wine’s freshness.

Winemaking

At this winery, all plots are cultivated according to the principles of organic farming; the Chardonnay and Sauvignon Blanc grapes used for “Paleo Bianco” are harvested by hand and undergo two stages of sorting before entering the cellar. Yields are deliberately kept low—about 900 grams per vine. The overall philosophy of “Le Macchiole” is to gradual shift towards concrete tanks and amphorae, which help preserve the freshness of the grapes and avoid altering their flavor. It is precisely this restraint that is key to the blends of coastal white wines.

Food Pairing

“Paleo Bianco” has enough body to pair well with cooked seafood and enough acidity to complement light dishes. Recommended pairings:
Serve at 10–12 °C. This is the temperature at which the wine is chilled enough to reveal its freshness, yet retains a moderate warmth that highlights the Chardonnay’s texture.

• Livorno-style cacciucco (a Tuscan tomato-based fish stew). The wine’s saltiness complements the soup’s flavor.
• Roast chicken with lemon and rosemary
• Fresh Pecorino Toscano
• Shrimp sautéed in olive oil with garlic