Le Macchiole Paleo Rosso Cabernet Franc 2019

Le Macchiole Paleo Rosso is an iconic expression of 100% Cabernet Franc from the Bolgheri region, crafted with elegance, intensity, and identity. Initially planted with Barbera and Sangiovese, the estate later discovered that Cabernet Franc thrived in the coastal terroir of Bolgheri. This wine shows remarkable complexity, with vibrant notes of blackcurrant, graphite, herbs, violet, and spice. The palate is powerful yet refined, supported by firm tannins and vibrant acidity, leading to a long, mineral-driven finish. Paleo Rosso is a benchmark for varietal Cabernet Franc in Italy and a reflection of Le Macchiole's pioneering vision.

*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: Full-bodied, Structured
Grape Varietal: Cabernet Franc
Tastes Like: Blackcurrant, graphite, dried herbs, violet, clove, crushed rock
Alcohol Percentage: 14.5%
Closure: Cork
Size: 750mL
Appellation: Toscana IGT
Region: Tuscany, Italy
Terroir: Clay, limestone, and sandy soils near the Bolgheri coast
Aging: 18 months in French oak barriques
Serving Temperature: 16–18°C – Best served decanted

Founded in the 1980s by Eugenio Campolmi and Cinzia Merli, Le Macchiole is one of Bolgheri's most influential estates. Starting with 4 hectares and traditional varietals, they shifted their focus after discovering the exceptional performance of international varieties like Cabernet Franc. Paleo Rosso is now a flagship wine, showcasing not only the estate's innovative spirit but also Bolgheri's unique ability to produce world-class single-varietal reds with structure, elegance, and longevity.

Beef: Grilled ribeye or beef Wellington.
Lamb: Slow-roasted lamb leg with rosemary and garlic.
Game: Wild boar stew or venison tenderloin with juniper.
Vegetarian: Black truffle risotto or eggplant and lentil moussaka.

Pecorino Stagionato: Firm and savoury, echoing earthy notes.
Taleggio: Pungent and soft, complementing structure.
Parmigiano-Reggiano: Crumbly and nutty, enhancing minerality.
Gorgonzola Piccante: Sharp and creamy, contrasting fruit depth.

Filetto al Pepe Verde (Beef Fillet with Green Peppercorn Sauce)

Ingredients:

• 4 beef fillets (150–180g each)
• 2 tbsp green peppercorns (in brine)
• 100mL brandy
• 200mL cream
• 30g butter
• Salt and olive oil

Instructions:

1. Heat olive oil in a skillet and sear fillets 3–4 minutes per side. Remove and keep warm.
2. Add green peppercorns and brandy, carefully flambé to burn off alcohol.
3. Stir in cream and butter, reduce slightly.
4. Return fillets to the pan and coat with sauce. Serve with a glass of Le Macchiole Paleo Rosso.