Le Macchiole was founded around the early 1980s thanks to the intuition and vision of Eugenio Campolmi and Cinzia Merli who, on the wave of growing interest in the Bolgheri area, were among the pioneers of the area. This allowed him to immediately create wines which then became stylistic reference points for the entire denomination; today the contribution of the two sons Elia and Mattia is fundamental in the company, who represent to all intents and purposes the second generation of this beautiful reality.
After the harvest, the grapes are destemmed and then softly pressed, only to then ferment in stainless steel for 15 days at a controlled temperature. Subsequently, the wine obtained ages for 10 months, 80% in barriques of 2nd, 3rd, 4th passage and 20% in cement.
It has an intense ruby red color. On the nose notes of red fruits and berries such as blackberry, currant, but also a perceptible outsourcing such as black pepper, vanilla and licorice. In the mouth it is known for its extraordinary softness and velvety sensations, intense and decisive, fruity taste, with a more persistent and spicy finish.
Perfect with structured first courses or second courses based on red meat or game, even cooked for a long time, or with medium-aged cheeses. Given the great softness it is possible to combine this wine also with dishes that tend to be bitter, acidic or salty, therefore yes to meat cooked on the grill accompanied by radicchio and other herbs for example. Again for the same reason it is also ideal as a wine to be offered by the glass.