Le Macchiole

Eugenio Campolmi and Cinzia Merli founded Le Macchiole in 1983. At the time of its establishment, the Bolgheri region was primarily known for fruit and grain production rather than high quality viticulture. The couple initially operated a small shop and restaurant before shifting their focus entirely to winemaking. After the death of Eugenio in 2002, Cinzia Merli assumed leadership of the estate. She currently manages the winery with her two sons, Elia and Mattia Campolmi, who became active participants in the family business as adults. The estate has remained independent and family owned throughout its history.

The property encompasses approximately 35 hectares of vineyards distributed across several plots within the Bolgheri appellation. These sites feature a variety of soil types, including deep clay, sand, and limestone mixed with marine sediments and minerals. Since 2002, the family has employed organic farming practices and later integrated biodynamic methods to manage the land. Luca Rettondini is the head winemaker, overseeing a production process that emphasizes the distinct character of individual grape varieties. The winery utilizes manual harvesting and a double sorting process for all grapes. In the cellar, fermentation occurs in concrete tanks, followed by aging in a combination of new and used French oak barrels.

Le Macchiole is distinguished for its specialized focus on single varietal wines rather than the multi grape blends common in Bolgheri. Their flagship label, Paleo Rosso, was first produced in 1989 as a blend but became 100 percent Cabernet Franc with the 2001 vintage. Other primary wines include Messorio, made from 100 percent Merlot, and Scrio, which is 100 percent Syrah. The estate also produces Bolgheri Rosso, a blend of Merlot, Cabernet Franc, Cabernet Sauvignon, and Syrah that provides an introduction to their range. These wines are recognized for their structural precision and purity of fruit. The estate is considered a significant contributor to the development of the Bolgheri DOC through its experimentation with international varieties.