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Le Macchiole - Paleo Rosso 2014
Vintage
There is no question that the 2014 was challenging for all Italian wineries, including those in Bolgheri: rainfall, changeable weather and constant lack of sun adversely affected the harvest like rarely before. At Le Macchiole, a lot of time and hard work was put into protecting the grapes through constant canopy management to lighten the foliage, and allow for more sunlight and warmth to reach the grapes. Despite the challenges, the winery is quite pleased with the results: grape yield was lower than
usual, but fruit quality was amazing.
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
Sourced from 4 of the estate's 5 vineyards: Puntone 1993, Casa Nuova 1998, Vignone 1999 and Madonnina 2002
Vine Training: Double cordon spur and single guyot
Yields: 800 grams per plant
Grape Variety: 100% Cabernet Franc
Alcohol: 15%
Vine Training: Double cordon spur and single guyot
Yields: 800 grams per plant
Grape Variety: 100% Cabernet Franc
Alcohol: 15%
Wine
Paleo Rosso has been called Italy's hallmark expression of Cabernet Franc. Bolgheri has proven to be the among the best places – if not the best – to grow the variety; the Mediterranean climate and surroundings result in a wine of extraordinarily expressive, sensual, and textural fruits and savory spices.
This is a true wine lover's wine and has international group of devoted and passionate followers.
This is a true wine lover's wine and has international group of devoted and passionate followers.
Winemaking
Fermentation: Maceration for 20 days in concrete tanks
Aging: 18 months in oak, 75% new and 25% second passage. The wine is further aged in bottle for 16 months.
Aging: 18 months in oak, 75% new and 25% second passage. The wine is further aged in bottle for 16 months.