Le Macchiole

Le Macchiole was born in 1983 when Eugenio Campolmi, a 21-year-old local with a passion for wine, and his wife Cinzia Merli left his family's retail and restaurant business to purchase 4 hectares of land planted to wheat on Via Bolgherese, near the Contessine area of Bolgheri. At the time, the region was known primarily for fruit and grain agriculture, not wine. The couple planted a wide range of varieties including Sangiovese, Cabernet Sauvignon, Cabernet Franc, Merlot, and Syrah to determine what thrived best. A first bottling was made in 1987, though that selection no longer exists; the recognizable Paleo Rosso debuted in 1989 as a Bordeaux-style blend. After a decade of experimentation and with the help of consultant Luca d'Attoma from 1991 onward, the estate committed fully to single-varietal wines. Eugenio died on July 14, 2002, at the age of 40, having established Le Macchiole as one of Bolgheri's defining voices. Cinzia assumed leadership and, together with her sons Elia and Mattia and brother Massimo Merli managing the vineyards, has continued to raise the estate's profile ever since.

• Founded 1983 on 4 hectares near Contessine; Eugenio and Cinzia left family hospitality business to pursue winemaking in an then-unknown Bolgheri
• First commercial bottling 1987; Paleo Rosso launched 1989 as a Bordeaux blend; Messorio and Scrio introduced with the 1994 vintage
• Eugenio Campolmi died July 14, 2002, at age 40; Cinzia assumed leadership supported by sons Elia and Mattia and vineyard manager Massimo Merli (Cinzia's brother)

Le Macchiole fundamentally shifted the conversation about what Bolgheri could be. While neighbors focused on Cabernet Sauvignon-dominant Bordeaux blends, Eugenio Campolmi committed to the purest possible varietal expression of Merlot, Cabernet Franc, and Syrah individually, treating each as a vehicle for coastal Tuscan terroir rather than a blending component. The estate was among the first wineries in Bolgheri and helped validate the region's potential alongside Sassicaia and Ornellaia. By releasing Italy's first serious 100% Cabernet Franc (Paleo Rosso from the 2001 vintage) and proving that Merlot could achieve cult status outside Bordeaux and Pomerol, Le Macchiole inspired a generation of Bolgheri producers. The Messorio 2004 earning 100 points from Wine Spectator and the Scrio 2015 earning 100 points from James Suckling represent the two pinnacle moments of critical validation, cementing the estate's reputation among Italy's elite.

• Pioneer of single-varietal wines in a blend-dominated region; among the first wineries established in Bolgheri, predating the region's DOC recognition
• Paleo Rosso (from 2001 vintage) recognized as Italy's landmark 100% Cabernet Franc; Messorio established as one of Italy's greatest Merlots
• Two perfect 100-point scores: Messorio 2004 (Wine Spectator) and Scrio 2015 (James Suckling), two different wines and two different critics

Le Macchiole produces five wines, anchored by three single-varietal IGT Toscana reds that account for roughly 25% of total output. Messorio (100% Merlot, first vintage 1994) is the estate's flagship, prized for its balance of dark fruit depth, mineral salinity, and refined tannin structure. Scrio (100% Syrah, also 1994) is among the most compelling expressions of Syrah in Italy, melding Mediterranean ripeness with cool-climate aromatics of violet, pepper, and herbs. Paleo Rosso (100% Cabernet Franc from 2001; earlier vintages were blends) is regarded as Italy's definitive expression of the variety, displaying lifted cassis, graphite, and textural precision. Paleo Bianco, first produced in 1991, is a mineral-driven blend of Chardonnay and Sauvignon Blanc whose proportions have evolved across vintages. Bolgheri Rosso (Bolgheri DOC, introduced with the 2004 vintage) blends all four red varieties and is aged in older oak and concrete, offering an accessible entry into the estate's philosophy.

• Messorio = 100% Merlot, first vintage 1994; aged 20 months in 75% new French oak barriques; 100 points Wine Spectator for 2004 vintage
• Scrio = 100% Syrah, first vintage 1994; 20 months aging in 75% new oak; 100 points James Suckling for 2015 vintage; extremely limited production
• Paleo Rosso = 100% Cabernet Franc from 2001 (earlier vintages were Bordeaux blends); fermented in stainless steel and cement, aged 20 months in 75% new French barriques
• Paleo Bianco = Chardonnay and Sauvignon Blanc blend first produced 1991; Bolgheri Rosso = 50% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc, 10% Syrah; aged 10 months in older barriques and concrete

Le Macchiole achieved cult status through consistent excellence and two historic perfect scores. The Messorio 2004 earned 100 points from Wine Spectator, making it one of only a handful of Italian wines to reach that threshold and cementing Bolgheri Merlot as a world-class category. The Scrio 2015 earned 100 points from James Suckling in 2018, demonstrating that the estate's greatness is not confined to a single variety. Paleo Rosso has been described as Italy's best 100% Cabernet Franc by Decanter. The three flagship reds consistently attract scores in the mid-to-high 90s from major critics across multiple publications. The estate maintains strict production discipline, with the monovarietal trio representing only about 25% of its roughly 140,000-bottle annual output, sustaining scarcity and collector demand.

• Messorio 2004: 100 points Wine Spectator; landmark achievement for Bolgheri Merlot and Italian wine broadly
• Scrio 2015: 100 points James Suckling (awarded 2018); Scrio was not produced in 2014 as Syrah did not reach the quality threshold
• Paleo Rosso described as Italy's best 100% Cabernet Franc by Decanter; three monovarietal reds represent approximately 25% of total production

Le Macchiole's approximately 24 hectares sit within coastal Bolgheri on the Etruscan Coast, where the Tyrrhenian Sea moderates Mediterranean heat through maritime breezes that slow ripening and preserve aromatic freshness. The estate identifies two broad soil macro-zones: one of medium-textured, limestone-rich soil and another of loamy clay with a natural pH, requiring careful site-to-variety matching. Organic farming has been practiced since 2002, with biodynamic methods adopted from 2010. Meticulous parcel-by-parcel management involves at least 45 separate fermentations per vintage to capture each plot's contribution. In the cellar, grapes are fermented in stainless steel and cement vats; the three flagship reds are then aged for 20 months in French barriques, of which 75% are new. The Bolgheri Rosso ages 10 months in a combination of 2nd and 3rd-fill barriques (70%) and concrete (30%), emphasizing freshness and terroir over oak influence.

• Coastal Bolgheri on the Etruscan Coast; Tyrrhenian Sea maritime influence moderates Mediterranean heat and promotes even ripening
• Two soil macro-zones: limestone-rich medium-textured soils and loamy clay; careful variety-to-site matching across 9 or more distinct vineyard plots
• Organic farming since 2002; biodynamic practices from 2010; minimum 45 fermentations per vintage for parcel-level precision
• Flagship reds fermented in stainless steel and cement; aged 20 months in 75% new French barriques; Bolgheri Rosso aged in older oak and concrete to prioritize freshness

Le Macchiole stands as one of Bolgheri's most respected and collected estates, occupying a distinct niche as the region's foremost champion of single-varietal wines made without compromise. The estate's annual production of roughly 140,000 bottles is dominated by Bolgheri Rosso and Paleo Bianco, while the three monovarietal reds command premium prices and allocation scarcity. Cinzia Merli's steady stewardship since 2002 has refined the house style toward greater elegance and freshness; the wines are sold in 45 countries worldwide. Le Macchiole's influence extends beyond its own label: the estate's success proved that Merlot, Cabernet Franc, and Syrah could stand alone as world-class single-varietal wines in Bolgheri, a thesis now widely emulated across the region. Together with Sassicaia, Ornellaia, and Guado al Tasso, Le Macchiole helped establish Bolgheri as Italy's most dynamic fine wine appellation.

• Wines distributed across 45 countries; total production approximately 140,000 bottles annually, with flagship trio accounting for roughly 25% of that volume
• Joined Sassicaia, Ornellaia, and Guado al Tasso as one of Bolgheri's most prestigious estates; consistent critical acclaim across Wine Spectator, James Suckling, Decanter, and Wine Advocate
• Estate's single-varietal philosophy has been widely influential in shaping Bolgheri's modern identity beyond Cabernet Sauvignon-dominant blends