Rocca delle Macie

Rocca delle Macie was founded in 1973 by Italo Zingarelli, a celebrated Italian film producer whose spaghetti westerns, including the beloved 'They Call Me Trinity,' made him one of Italy's most commercially successful directors. Zingarelli purchased the Le Macie estate in Castellina in Chianti with just 2 hectares under vine. The estate takes its name directly from this original holding, with 'macìe' referring to the stony material characteristic of that land. Expansion gathered pace from 1985 under Italo's son Sergio, and a third generation, Andrea and Giulia Zingarelli, now works alongside Sergio in running the business.

• Founded 1973 with just 2 hectares at the Le Macie estate in Castellina in Chianti
• Name derives from 'macìe,' the stony material found on the original estate
• Sergio Zingarelli drove expansion from 1985 and later led the Chianti Classico Consorzio
• Third-generation Andrea and Giulia Zingarelli now involved in the business

Rocca delle Macie operates six estates spread across two distinct Tuscan territories. Four estates, Le Macie, Sant'Alfonso, Fizzano, and Le Tavolelle, sit within the Chianti Classico zone. Two further estates, Campomaccione and Casa Maria, are located in Maremma on the Tyrrhenian coast. Together these properties total 600 hectares (1,500 acres) with over 200 hectares of vineyard. Elevations range from 230 to 610 meters (750 to 2,000 feet), creating meaningful variation in site conditions across the portfolio. The Relais Riserva di Fizzano, an 11th-century hamlet, anchors the estate's hospitality offering.

• Four Chianti Classico estates: Le Macie, Sant'Alfonso, Fizzano, Le Tavolelle
• Two Maremma estates: Campomaccione and Casa Maria, influenced by Tyrrhenian sea breezes
• Elevation range of 230-610 meters creates diverse mesoclimates across the portfolio
• Fizzano estate includes the Relais Riserva di Fizzano, an 11th-century hamlet

The soils across Rocca delle Macie's estates are rooted in Miocene deposits with sandy-loamy, calcareous compositions, though each estate shows its own character. Le Macie is defined by its stony material, Sant'Alfonso carries higher clay content, and Fizzano features sandy and pebbly soils. The Chianti Classico estates benefit from a warm Mediterranean climate moderated by cool nights at elevation. The Maremma estates receive additional cooling from sea breezes off the Tyrrhenian coast. In 2000, Sergio Zingarelli replanted vineyards to develop single-vineyard expressions that reflect these site-specific differences.

• Miocene deposits with sandy-loamy, calcareous base soils across all estates
• Le Macie: stony material; Sant'Alfonso: higher clay; Fizzano: sandy and pebbly
• Chianti Classico sites benefit from cool nights at altitude up to 610 meters
• Maremma estates cooled by Tyrrhenian sea breezes at lower elevations

Sangiovese is the foundation of Rocca delle Macie's range, expressed primarily through Chianti Classico DOCG and the premium Gran Selezione DOCG tier, which has been bottled from the 2010 vintage onwards, with distinctive cru wines sourced from the Fizzano and Sergio Zingarelli vineyards. Beyond Sangiovese, the estate also grows Cabernet Sauvignon, Merlot, Colorino, and Syrah, used in Super Tuscan IGT blends. The Maremma estates add white and rosé production with Chardonnay and Vermentino, classified under Maremma DOC. The winery has received high scores from James Suckling, Wine Spectator, Wine Enthusiast, and The Wine Advocate.

• Core range is Chianti Classico DOCG based on Sangiovese
• Gran Selezione DOCG produced from 2010 vintage, single-vineyard crus from Fizzano and Sergio Zingarelli sites
• Super Tuscan IGT blends use Cabernet Sauvignon, Merlot, Colorino, and Syrah alongside Sangiovese
• Maremma DOC whites and rosés produced from Chardonnay and Vermentino at coastal estates

With annual production exceeding 2.7 to 3 million bottles, Rocca delle Macie is one of Tuscany's largest estate producers. Despite this scale, the winery holds VIVA Certification for Sustainability in Viticulture from the Italian government. Sustainability practices include the use of organic fertilizers, mechanical weeding, biodiversity enhancement, and microzoning to better understand each site. Seventy to seventy-five percent of production is exported across more than 60 countries worldwide.

• Production of 2.7 to 3 million bottles annually makes this one of Tuscany's largest estates
• VIVA Certification for Sustainability in Viticulture awarded by the Italian government
• Practices include organic fertilizers, mechanical weeding, and biodiversity enhancement
• 70-75% of production exported to over 60 countries