Le Macchiole 'Messorio' Toscana IGT 2021

Winemaking

Le Macchiole, founded in 1997 by Cinzia Merli in Bolgheri, represents a modern approach to Tuscan winemaking grounded in meticulous vineyard management and minimal intervention in the cellar. The estate focuses on expressing the unique terroir of the Bolgheri corridor through thoughtfully crafted single varietal wines, with particular success in Cabernet Franc—a varietal that thrives in this maritime-influenced pocket of Tuscany.

Tasting Notes

Messorio opens with aromatic elegance: dark cherry and blackcurrant meld with subtle herbaceous whispers and a fine mineral spine that keeps the nose fresh and precise. On the palate, this full-bodied Cabernet Franc unfolds with silky, refined tannins that frame layers of ripe dark fruit, graphite minerality, and tobacco leaf—textures that build gracefully across the mid-palate rather than announce themselves. The finish is long and sophisticated, where fruit and earthy complexity dance together in a persistent, lingering conclusion.

Producer

Le Macchiole operates as a small, focused estate in Bolgheri, where the dramatic cooling influence of the Tyrrhenian Sea allows for precise ripening of noble varietals. The vineyard work emphasizes quality over volume, with careful attention to canopy management and selective harvesting that allows the fruit to express its full potential without overripeness.

Terroir

Bolgheri, nestled in the Tuscan coast south of Livorno, benefits from a unique Mediterranean climate moderated by sea breezes that sweep inland through the evening hours. The soils here are predominantly clay and limestone with good drainage, ideal for Cabernet Franc, which develops aromatic complexity and mineral definition in this temperate maritime setting. The Toscana IGT designation reflects the blend's position outside traditional Chianti classifications, allowing winemakers creative freedom while maintaining the region's distinctive character.

Food Pairings

Pan-seared duck breast with cherry gastrique and black pepper will echo the wine's dark fruit and herbaceous undertones beautifully. A grilled ribeye with rosemary and sea salt plays directly to the wine's mineral structure and tobacco leaf notes. For a lighter approach, try roasted portobello mushrooms with balsamic and aged Parmigiano—the earthy umami bridges the wine's graphite minerality and sophisticated fruit balance.