Le Macchiole

Le Macchiole is a defining estate within Bolgheri DOC and one of the most respected producers of single-varietal international wines in coastal Tuscany. Founded in 1983 by Eugenio Campolmi and Cinzia Merli near the village of Bolgheri, the property has been guided by Cinzia Merli since Eugenio's death in 2002. The estate is distinguished by its commitment to monovarietal bottlings, meticulous site expression and wines of unusual refinement and depth.

Quick Facts

• Location: Bolgheri, Maremma coast, Tuscany, Italy
• Founded: 1983
• Founders: Eugenio Campolmi and Cinzia Merli
• Leadership: Cinzia Merli, since 2002
• Appellation: Bolgheri DOC
• Principal grapes: Cabernet Franc, Merlot, Syrah, Cabernet Sauvignon
• Estate vineyards: Approximately 24 hectares
• Soils: Clay, sand and gravel of alluvial and marine origin
• Signature wine: Paleo Rosso (100% Cabernet Franc)
• Flagship Merlot: Messorio
• Flagship Syrah: Scrio
• Style: Structured, aromatic and long-lived monovarietal expressions
• Viticulture: Low yields, careful parcel selection and sustainable practices

Pioneers of Monovarietal Bolgheri

When Eugenio Campolmi and Cinzia Merli planted their first vines in the early 1980s, Bolgheri remained an emerging viticultural zone largely defined by blends. Le Macchiole followed a different path. From 1989 onwards, the estate began bottling its wines as pure expressions of single varieties—an approach that was then uncommon in Tuscany and virtually unprecedented along the Maremma coast.

Paleo Rosso, initially a Sangiovese-dominated blend, became 100% Cabernet Franc with the 2001 vintage. Messorio has been produced entirely from Merlot since 1994, while Scrio, introduced with the 2000 vintage, is crafted solely from Syrah. This commitment to monovarietal precision allowed Le Macchiole to explore the distinctive potential of each variety within Bolgheri's maritime terroir.

The Coastal Vineyards of Bolgheri

Le Macchiole's vineyards occupy approximately 24 hectares on gently undulating terrain just a few kilometres from the Tyrrhenian Sea. The proximity to the Mediterranean moderates temperature extremes throughout the growing season and contributes a saline minerality to the wines.

Soils vary across the estate but are predominantly composed of clay, sand and gravel formed through ancient alluvial deposits and marine influences. These well-drained, mineral-rich substrates suit Cabernet Franc, Merlot and Syrah particularly well, encouraging deep rooting and concentrated fruit while maintaining natural freshness.

The estate practices low-density planting with careful yield management and selective hand harvesting. Attention to canopy balance and parcel-specific ripening allows each variety to develop aromatic complexity and structural definition before picking.

Precision and Restraint in the Cellar

Winemaking at Le Macchiole reflects a philosophy of minimal intervention and patient maturation. Fermentation takes place in temperature-controlled stainless steel, followed by extended maceration to extract colour, structure and fine-grained tannins without harshness.

Each wine is aged separately in French oak barriques, with new oak percentages adjusted according to the character of the vintage and variety. Paleo Rosso typically sees around 18 months in barrel, while Messorio and Scrio receive slightly longer élevage to integrate their more muscular structures.

The resulting wines combine aromatic purity with textural richness and a signature elegance. Paleo Rosso offers violet, red berry and graphite with refined tannins and remarkable persistence. Messorio delivers darker fruit, greater density and velvety depth. Scrio is marked by spice, blackberry and floral complexity with a savoury, mineral finish. All three are built for extended cellaring, typically reaching full expression after a decade or more in bottle.