Le Macchiole Bolgheri Rosso 2021

Le Macchiole Bolgheri Rosso is an elegant and approachable red blend from the renowned Bolgheri region in Tuscany. Composed of Merlot, Cabernet Franc, Cabernet Sauvignon, and Syrah, this wine serves as the perfect introduction to the estate’s signature style. It opens with intense aromas of fresh red and black fruits, while the palate reveals a slimmer, refined texture with firm yet gentle tannins and a lively acid backbone. A beautifully balanced and expressive wine, ideal for both casual meals and more refined occasions.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium to Full-bodied, Elegant
Grape Varietal: Merlot, Cabernet Franc, Cabernet Sauvignon, Syrah
Tastes Like: Blackberry, plum, red cherry, spice, violet, graphite
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Appellation: Bolgheri DOC
Region: Tuscany, Italy
Terroir: Coastal clay and sandy soils with mineral-rich structure
Aging: Aged in oak barriques and stainless steel for balance and finesse
Serving Temperature: 16–18°C – Best served at cellar temperature

Le Macchiole is one of the leading estates in Bolgheri, recognised for its dedication to crafting wines of purity, complexity, and precision. Founded in the early 1980s, the winery focuses on small-lot production and sustainable vineyard practices. Bolgheri Rosso represents their flagship introduction wine, offering accessibility and character while retaining the structure and personality of the Bolgheri terroir.

Beef: Steak tagliata with rocket or slow-cooked beef ragu.
Lamb: Grilled lamb chops or lamb stew with olives.
Poultry: Roast duck with cherry sauce or herb-roasted chicken.
Vegetarian: Grilled portobello mushrooms or eggplant involtini.

Pecorino Toscano: Salty and savoury, balancing the wine's freshness.
Asiago: Mildly nutty, enhancing red fruit notes.
Taleggio: Creamy and tangy, softening the structure.
Parmigiano-Reggiano: Aged and umami-rich, complementing the wine's spice.

Pici al Ragù di Cinghiale (Pici Pasta with Wild Boar Ragu)

Ingredients:

• 400g pici or thick spaghetti
• 500g wild boar or pork shoulder, minced
• 1 carrot, 1 celery stalk, 1 onion, finely chopped
• 2 garlic cloves, minced
• 200mL red wine
• 400g tomato passata
• Olive oil, rosemary, salt and pepper to taste

Instructions:

1. Brown the meat in olive oil, then remove and set aside.
2. Sauté vegetables and garlic, return meat, deglaze with wine.
3. Add tomato passata, rosemary, salt, and pepper. Simmer for 2 hours.
4. Boil pasta, toss with ragu, and serve with a glass of Le Macchiole Bolgheri Rosso.