Rocca delle Macìe is a young and dynamic winery which in a little over 30 years it has forged a reputation throughout the wine world as one of Chianti’s most highly regarded estates.
It was back in 1973 that Italo Zingarelli at last realized his life-long dream of purchasing the estate “Le Macìe” --about 85 hectares of land of which just two planted with vines-- and transforming it into a winery at the very heart of the Chianti Classico zone.
In 1985, Sergio, Italo’s youngest son, became personally responsible for the worldwide distribution network and in 1989, with his wife Daniela at his side, was appointed Company President. As part of Sergio’s long term business strategy and of his determination to achieve quality, he consolidates and develops the paternal company which becomes popular worldwide, gaining many prizes and recognitions for his wines.
The company estate now extends to more than 600 hectares with, in total, more than 200 used as vineyards and 80 as olive groves, subdivided across the company’s six estates: Le Macìe, Sant’Alfonso, Fizzano e le Tavolelle in the Chianti Classico zone, in addition to the recently purchased Campomaccione and Casamaria in the Morellino di Scansano zone.
www.roccadellemacie.com/
Grapes are harvested during the first days of October with manual selection of the best quality bunches. The wine ages in Slavonia oak barrels for 3 years....
Pomalu a za studena lisovaný olivový olej z olivovníků, které rostou na svazích usedlosti Fizzano. Jedna z...
Super Tuscan
The grapes are kept separately through the vinification and ageing process, which takes place in French oak barrels for 9-13 months. Once blended, the wine is...
Linea Chianti Classico
The fermentation allows the conservation of the grape's natural concentration. Ageing in French oak barrel for around one year and subsequently in bottle....
After fermentation most of the wine matures in French oak barrels, while a small proportion is aged in barriques. Ageing in bottle for one year. Intense ruby...
The vinification takes place according to the traditional Chianti Classico methods . The wine ages in French oak barrels for two years. Bottle refinement...
Maceration on skins for 12- 24 days. Alcoholic and malolactic fermentation. Ageing in Slavonian or French oak barrels for a period of 6 to 10 months and...
Maceration on skins for 10-12 days and fermentation with advanced techniques. It is ready to be appreciated since the spring after the harvest.. Lively ruby...
The full ripened grapes are vinified at controlled temperature. Bottle storage in the spring following the harvest. Brilliant ruby red colour. Intense...
The full ripened grapes are fermented over their skins for about 12 days. Drawing off and racking. Ageing for two years in oak barrels and refinement in...
Fermentation at controlled temperature. About 15% of the Sangiovese ages in small French oak barrels for about six months. Intense ruby red in colour. Very...
Grapes are vinified with the latest controlled fermentation techniques. About 10% is fermented in barriques. Ready for bottling and release on the market in...
Carefully selected grapes, vinified using state-of-the-art fermentation techniques. Bottling takes place in Rocca delle Macìe's own cellars. Straw...
Produced in the Orvieto Classic zone. After undergoing soft pressing and temperature-controlled fermentation, it is bottled in the Rocca delle Macìe...
The full ripened grapes are left to dry on mats. After pressing, the must is aged in small (200 litres) oak casks for about 3 years. In this period, Vin Santo...
Linea Villa Vescovile
Selected grapes are fermented with skin contact. Ageing for a couple of months. Intense, lively and bright ruby red colour, with violet hues. Complex bouquet,...
Selected full ripened grapes, cultivated in Mezzolombardo vineyards, are fermented over the skins. Malolactic fermentation and racking. Ageing for about 4...
Produced in Gardolo and Lavis vineyards. Fermentation on the skins, malolactic fermentation, racking. Aged in big oak barrels for 4 years. Intense ruby...
The grapes are cultivated in Lavis and Pressano. The must is submitted to cold maceration, skins are eliminated. Fermentation and sterile cold bottling with...
The grapes are cultivated in Lavis, Meano and Cembra Valley vineyards. Soft pressing, controlled-temperature fermentation. Sterile cold bottling, previous...