Le Macchiole
Paleo Bianco 2024
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| Denomination | IGT Toscana |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Tuscany (Italy) |
| Grape varieties | 70% Sauvignon, 30% Chardonnay |
| Aging | In 225-litre barriques |
Tasting notes
Perfume
Color
Taste
Serve at:
10 - 12 °C
Longevity:
05 - 10 years
Producer
Le Macchiole
From this winery
- Start up year: 1983
- Oenologist: Luca Rettondini
- Bottles produced: 200.000
- Hectares: 35
Dating back to the beginning of the 1980s, Le Macchiole is one of the historic wineries in Bolgheri, and over the years, it has become a reference point for quality Tuscan wine.
Founders Eugenio Campolmi and Cinzia Merli were among the region’s pioneers, and they contributed in a significant way to Bolgheri’s growing fame thanks to their work in creating wines full of character and personality that have become a symbol of the region.
Today, Cinzia runs the winery with the essential support of her sons Elia and Mattia, who have become an important presence at the winery, together with a close team of enthusiastic colleagues. Read more
Founders Eugenio Campolmi and Cinzia Merli were among the region’s pioneers, and they contributed in a significant way to Bolgheri’s growing fame thanks to their work in creating wines full of character and personality that have become a symbol of the region.
Today, Cinzia runs the winery with the essential support of her sons Elia and Mattia, who have become an important presence at the winery, together with a close team of enthusiastic colleagues. Read more
Fish
Cheese
White fish
| Name | Le Macchiole Paleo Bianco 2024 |
|---|---|
| Type | White still |
| Denomination | Toscana IGT |
| Vintage | 2024 |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 70% Sauvignon, 30% Chardonnay |
| Country | Italy |
| Region | Tuscany |
| Vendor | Le Macchiole |
| Origin | Bolgheri (LI) |
| Soil composition | The vineyards extend over clay and medium-textured soils with the presence of skeleton of alluvial origin and limestone fragments |
| Cultivation system | Double spurred cordon, guyot |
| Harvest | End of August |
| Wine making | Destemming and cold maceration of the must. Soft pressing. Static clarification. Fermentation in 225-litre barrels, 50% new, 50% 1st passage. |
| Aging | In 225-litre barriques |
| Allergens | Contains sulphites |