Paleo Rosso 2022 Le Macchiole

Tasting Note

Aromas of black currant and black cherry unfold first, followed by the subtle notes of violet, crushed herbs, and pencil shavings characteristic of the Cabernet Franc variety. Against this backdrop, there is a slight sharpness with hints of salt and iron, linking this wine to the Bolgheri coast. On the palate, the 2022 vintage is rich but not heavy. The tannins are fine and still tightly packed; the acidity lends dynamism to the mid-palate, and a graphite-like bitterness lingers in the finish, indicating aging potential. Let it rest for a few years.

Grape Varieties

Paleo Rosso is 100% Cabernet Franc This is a rarity. In Bordeaux, Cabernet Franc is almost always used as a blending grape. In the Loire region, it’s used to produce single-varietal wines, but in that case, the wine turns out lighter and takes on herbaceous notes. The warm climate of Bolgheri allows the grapes to ripen fully, which softens the green pepper notes, giving way to aromas of black currant and dark cherry. It is precisely thanks to the fresh aromas of violets, graphite, and herbs characteristic of Cabernet Franc that such a mature wine does not feel heavy.

Cellaring Potential

Best enjoyed between 2027 and 2050. The tannins are still firm, and it will take at least 4–5 years for the oak notes to fully integrate into the wine and for the flavor to become softer. Store the wine at a temperature of 12–14 °C in a horizontal position, avoiding vibrations. 

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

The Le Macchiole vineyards are situated on alkaline clay-sand soil. This fine-grained, dense soil imparts a mineral character to the wine, serving as its backbone. In addition, it has high water-retention capacity, which is an important factor during Bolgheri's hot summers, when high temperatures can cause the vines to stop growing. Another important factor is the Tyrrhenian Sea, located just a few kilometers away. Thanks to the sea breeze, daytime temperatures here remain slightly lower than in other coastal areas of Tuscany, allowing the ripening period to extend into the fall. Even Cabernet Franc, a variety that tends to lose its structure in intense heat, retains its acidity and aromatic vibrancy here.

Winemaking

At the Le Macchiole winery, everything is managed on a plot-by-plot basis. On this estate, approximately 35 hectares of vineyards are divided into small plots (Vignone, Ulivino, Casavecchia, Puntone, Sommi, Livrone, and others), and harvesting and winemaking are carried out separately on each one. Yields are kept low—about 900 grams per vine—which allows for concentrated fruit flavors without the need for extraction techniques in the winery. Organic farming is practiced on all plots. In recent years, the winery has been reducing its use of new barrels and transitioning to concrete tanks and amphorae. This is done to preserve the freshness and reveal the true charm of Cabernet Franc, preventing vanilla notes from overpowering its flavor.

Food Pairing

The tannins and herbaceous nuances of Cabernet Franc pair well with protein-rich dishes and game. Recommended pairings:

• "Bistecca alla Fiorentina" (Tuscan bone-in steak), cooked rare
• “Peposo” (Tuscan beef stew with peppers)
• “Pappardelle” with wild boar (Cinghiale) ragù
• Aged Pecorino Toscano

Serve at 18–20 °C. Young vintages, such as the 2022, should be decanted for at least 1 hour, and preferably 2 hours, to allow the wine to breathe. Exposure to air is necessary to soften the tannins.