Le Macchiole

Le Macchiole wines: buy at the best price

Located in the heart of Bolgheri, on the Etruscan Coast, Le Macchiole is among the most sought-after estates in Tuscany. Founded in the early 1980s by Eugenio Campolmi and Cinzia Merli, this family domaine built its reputation on a bold choice: single-varietal wines, bucking the trend of Bordeaux-style blends that then dominated the region. Across approximately 27 hectares of organically farmed vines, the estate crafts cuvées of remarkable precision, driven by meticulous parcel-by-parcel work and tailor-made vinifications. Messorio, Paleo Rosso and Scrio are today among the most highly regarded Italian great wines, while the Bolgheri Rosso and Paleo Bianco offer an ideal introduction to this unique maritime terroir.

Read more
See more
Filters

Price

€1,040.00 - €1,060.00

Color

Vintage

Parker WA rating

92 - 96

Burghound rating

No choice available on this group

Revue du Vin de France rating

No choice available on this group

Bettane & Desseauve rating

No choice available on this group

Prices drop

No choice available on this group

Download this list
There is 1 product.
Download this list
  • Name, A to Z
  • Name, Z to A
  • Price, low to high
  • Price, high to low
  • By quantity
  • Latest Arrivals
Le Macchiole Messorio 2007 Jeroboam 3L
1 in stock
128750
Red
300cl
96/100
93/100
Add to cart
Outside France | Italie - Toscane

Le Macchiole Messorio 2007 Jeroboam 3L

€1,056.00 inc-VAT per bottle
€880.00 ex-VAT

The history of Le Macchiole

The story began when Eugenio Campolmi, a Bolgheri native, left his parents’ retail and restaurant business to buy a few hectares of land then planted with wheat. The estate takes its name from the historic farmstead where it was founded. At a time when the area was known for neither its vineyards nor its wines, Eugenio and his wife Cinzia Merli replanted the entire vineyard and experimented with a wide range of grape varieties (Sangiovese, Cabernet Sauvignon, Cabernet Franc, Merlot, Syrah, Chardonnay and Sauvignon Blanc) to identify those best suited to the soils. The first bottle was released in 1987, followed by Paleo Rosso in 1989, Paleo Bianco in 1991, and Messorio and Scrio in 1994.

The decisive turning point came in 2001: the three flagship cuvées became pure single-varietal wines, a revolutionary decision in Bolgheri at the time. Eugenio’s untimely death in 2002 did not halt their progress. Cinzia Merli took the reins, supported by enologist Luca d'Attoma, who had been there since 1991, then by Luca Rettondini and, today, by her sons Elia and Mattia. 

The terroirs and vines of Le Macchiole

The vineyards stretch between the hills and the Tyrrhenian Sea, within the Bolgheri appellation, officially established in 1983. The dry Mediterranean climate, well ventilated by sea breezes, combines summer heat with cool nights: this temperature range gives the wines their aromatic tension and exceptional aging potential. Far from being a single uniform block, the estate is a mosaic of around a dozen identified and mapped parcels across different parts of the appellation: Puntone, Vignone, Casa Nuova, Sommi, Casavecchia, Ulivino and Madonnina.

The soils tell very different stories from one parcel to the next: deep clays with a framework of river deposits, clays with a sandstone framework, limestone bedrock with varying proportions of sand and clay, and marl-rich red soils on higher ground. Elevations range from 30 meters to 210 meters for the terraced Casavecchia parcel, planted with bush vines. Le Macchiole was also a pioneer in planting density, reaching up to 10,000 vines per hectare at Vignone, with yields deliberately limited to 800 or 900 grams per vine. The entire vineyard is farmed organically, with each grape variety planted in the soil and exposure best suited to it.

Winemaking at Le Macchiole

The winery works exclusively with its own grapes. Harvesting is entirely by hand, running from the third week of August for Chardonnay through early October for the Cabernets, with picking dates set parcel by parcel, sometimes row by row. On arrival, a double sorting on tables ensures impeccable fruit.

Each parcel is then vinified separately, with minimal intervention. Fermentation and maceration take place mainly in concrete and stainless steel tanks, over extended periods ranging from 15 days for Bolgheri Rosso to 25 days for Paleo Rosso, gently extracting fine tannins and depth. Aging reflects the same pursuit of purity: new and used barrels, large barrels, tapered oak vats and, increasingly, stoneware and ceramic amphorae that preserve the fruit’s vibrancy without imparting an oak character. Aging ranges from 8 months for the whites to 16 months for the flagship cuvées, with an approach tailored to each wine.

The cuvées of Le Macchiole

Bolgheri Rosso DOC: first bottled in 2004, this wine is, according to the estate, the most direct and accessible expression of Bolgheri’s terroir. A blend of Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah and Sangiovese from the Vignone, Casanuova, Sommi and Puntone parcels, it ferments for 15 days in stainless steel tanks before aging for around 10 months, partly in third- and fourth-use barrels and partly in concrete. Its generous fruit, silky tannins and easy-drinking character appeal without sacrificing structure. An entry-level wine offering rare value for money in the appellation.

Paleo Bianco (Toscana IGT): created in 1991 for a local restaurant, Paleo’s white counterpart is produced in very small quantities from predominantly Chardonnay, complemented by Sauvignon Blanc, from the Casa Nuova and Ulivino parcels. Vinified for around ten days in oak barrels and stainless steel, it ages for 8 months, with an increasing proportion in amphorae. Mineral and silky, it unfolds notes of white-fleshed fruit, candied citrus and warm stone, with a pronounced Mediterranean character and an aging capacity that often surprises tasters.

Paleo Rosso (Toscana IGT): a true emblem of the estate, first made in 1989 as a Bordeaux-style blend before becoming 100% Cabernet Franc in 2001. Its name evokes Festuca pratensis, a wild grass of the Tuscan coast. Sourced from the Casa Nuova, Vignone and Ulivino vineyards at a yield of 800 grams per vine, it macerates for 25 days in concrete tanks, then ages for 16 months in new barrels, tapered oak vats and stoneware amphorae. Deep and balsamic, with fine tannins and spicy freshness, it is considered one of the world’s greatest Cabernet Francs.

Messorio (Toscana IGT): the estate’s flagship wine, launched in 1994 as a personal challenge centered on Merlot. Its name refers to the wheat harvest, a pivotal moment in Bolgheri’s agricultural cycle. Harvested at very low yields from Vignone and Ulivino, it ferments and macerates for 20 days in concrete, then spends 16 months in new barrels, tapered oak vats and amphorae. Far from a soft, predictable Merlot, it offers impressive density, deep black fruit, a distinguished tannic structure and exceptional longevity. The 2004 vintage earned a perfect 100-point score from Wine Spectator.

Scrio (Toscana IGT): also launched in 1994, this 100% Syrah embodies Eugenio Campolmi’s favorite grape variety. The Tuscan word scrio means pure, frank and whole. Sourced from Vignone and the spectacular terraced Casavecchia parcel, at an elevation of 210 meters and trained as bush vines, it spends 20 days vinifying in concrete and stoneware amphorae, then ages for 14 months in large barrels, oak vats and ceramic amphorae. Produced in tiny quantities, rarely more than a few thousand bottles, it is a dense, peppery, velvety wine, quite unlike French Syrahs and entirely distinctive.

WHAT THEY SAY ABOUT US

5 good reasons to buy wines on V&M

...

EXPRESS DELIVERY

In a secure polystyrene packaging

...

INTERNATIONAL SHIPPING

Find out more about VAT-EX sale for outside EU deliveries

...

COLLECTION NEAR PARIS & VAT REFUND FOR TOURISTS

Free collection in our warehouse near central Paris (92)

...