Top Italian Cabernet Franc

D’Agata’s estate to watch – Le Macchiole

One of Italy’s most important wine estates, Le Macchiole holds the distinction of making Paleo, the country’s best 100% Cabernet Franc. Founded in the early 1980s by husband and wife team Eugenio Campolmi and Cinzia Merli, the estate is located in Bolgheri, in a cool, well-draining part of the Tuscan coast.

See below for Ian D’Agata’s top Italian Cabernet Franc

Soils here are roughly 30% clay and very gravelly with varying percentages of sand and loam. They can be excessively fertile, so low-vigour rootstocks only are used.

In the beginning, Paleo was not 100% Cabernet Franc, starting out in 1983 as a blend of Sangiovese and Cabernet Sauvignon.‘That was typical back then: everyone planted Sangiovese because it is Tuscany’s main grape, and Cabernet Sauvignon because it was considered the most important red grape,’ says Merli. ‘However, we soon realised that Cabernet Franc performed better here. Nowadays, Cab Franc wines are springing up all the time, while practically nobody here makes a 100% Cabernet Sauvignon anymore.’

In 1993, Le Macchiole started vinifying each parcel separately: ‘It was a ton of work, but necessary to figure out what each grape and vineyard was capable of,’ Merli recalls.

The 2001 Paleo was the first vintage to be 100% Cab Franc, made from grapes grown in the Contessine vineyard (planted in 1984) and Pignone (planted in 1993). The grapes are usually harvested around 10 September.

Campolmi passed away many years ago, leaving Merli to turn Le Macchiole into a world-class winery on her own. ‘Paleo was Eugenio’s favourite, and it is mine too. So I am especially happy when people say they like it.’

• See all of Decanter’s top Italian Cabernet Francs

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