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Le Macchiole - Paleo Bianco 2016
Wine
First produced in 1991, Paleo Bianco is a silky, mineral-driven blend of Chardonnay (90%) and Sauvignon Blanc (10%). Perfect for pairing with seafood, this white is well suited to a medium to long aging in bottle.
Estate
Founded in 1983 by Cinzia Merli and her late husband Eugenio Campolmi, Le Macchiole is situated in the Bolgheri DOC area, on the Tuscan coast. Le Macchiole has 54 acres of vineyards and is known for crafting single variety wines made from 100% Cabernet Franc, 100% Merlot and 100% Syrah. Le
Macchiole is notable for being the first winery in the region to produce a monovariety Cabernet Franc wine, and the first to adopt high density planting. Cinzia manages the winery and estate with her brother Massimo Merli, winemaker Luca Rettondini and with her son Elia working alongside
them.
Vineyard
The fruit for Paleo Bianco 2016 was sourced from the Casa Nuova vineyard, which was planted in 2009. Yields are notably restricted
(approximately 1,200 grams per plant). The training system is single guyot.
Vinification
Paleo Bianco is fermented in oak barrels of varying sizes for 10 days (20% in 225L, 50% in 300L and 30% in 500L), followed by 7 months of aging (30% in new oak barriques and tonneaux, and 70% in second passage barriques and tonneaux).
Vintage
2016 was definitely one of the smoothest years of the past decade. There were no extreme weather conditions, and rain seemed to fall when the vines most needed it. Even temperatures were optimal. Fruit growth proceeded regularly and in optimum conditions, providing excellent yield and
perfect ripeness. Green harvesting was performed in late July at the beginning of the veraison process and in late August Le Macchiole began harvesting the white grapes and the first Merlot grapes for Bolgheri Rosso wine. Harvest extended into the month of September and ended in late
September with the last Cabernet grapes.