Le Macioche - Brunello di Montalcino 2010 Ml. 750
At least 24 months
Our story starts in the 80's thanks to a couple who transformed a dream of theirs into reality. Today their business venture Le Macioche has been handed over to three young and enthusiastic entrepreneurs from North Italy: Massimo Bronzato, Stefano Brunetto and Riccardo Caliari.
The name of our business 'Le Macioche' refers to the roots of a tree that is typically found in the lavish woods surrounding our beautiful winery.
We wanted to renew and emphasize the Macioche logo to show our attachment to the Montalcino , or the 'Ilcinese', territory.
The fresh, new design is furthermore symbolic of the union between tradition and innovation which ia and will be our company's philosophy from this moment onward.
A concrete demonstration of this can be seen in our entire work force, led by enologist Maurizio Castellli and agronomist Mery Ferrara, who introduced the world of biological farming to the winery in year 2000 , which has been reconfirmed today: the new owners have allowed a total conversion to biological methods of wine production. Here, innovation meets tradition.
Our company's farmland spreads over six-hectare range: three of these are covered by vineyards dedicated to the production of Brunello and one hectare is composed of olive trees. The property lies at 420 meters above sea level and is oriented at a South/South-West direction.
|Ageing and Fining||In barrel 24 months, it is aged in bottle for 16 months|
|Ageing||At least 24 months|
|Color||A splendid ruby red with garnet hues|
|Aroma||The intense bouquet offers an array of spices.|
|Taste||Dense tannins with a long finish. The absolute synthesis of strength and elegance.|
|Serving temperature||16°-18° C.|
|Blend description||Sangiovese 100%|
|Matching||Roast, Braised meat, Red meat, Roasted red meat, Red meat stew, Grilled meat, Kill, Game, Stew, Cured cheeses|
|Ideal with||Meat Red, Cured cheeses|
|Classification||Brunello Di Montalcino DOCG|