Wines

  • Our approach

    The Terroir
    The rocky calcareous and  quartzite soil with a good content of clay and galestro ( calcareous marlstone) of San Vincenti gives our wines a natural elegance and finesse in their scent. Our vineyards are situated between 450 and 500 meters above sea level and are all newly planted on virgin grounds, starting 2004. They are south oriented with an inclination of 18°.

    The cellar
    The 600 m2 new cellar is built inside the hill allowing for natural cooling.  The rock gives into the cellar resulting in commensurate humidity. The temperature and the evolution of our wines are computer controlled, by that giving invaluable information to Markus, our experienced winemaker.

    Yield
    Depending on their ripeness harvest starts the first week of October.  A maximum of 5000 bottles per hectare are produced.

  • The Grapes
    We use only the finest,  biologically/organically  grown and certified handpicked Sangiovese grapes,  with a 2% addition of Merlot.  After handpicking them at the height of their ripeness, the grapes are placed on a moving selection table, where they are softly destemmed and selected. Then they are just lightly crushed and pumped into stainless steel tanks. The alcoholic fermentation starts spontaneously through the natural yeasts derived from the grapes,  without adding selected yeasts. During the fermentation process,  the skins of the grapes are over-pumped twice a day with the juice to have a very soft extraction of tannins, flavor and color. The fermentation takes about 10 to 12 days at a maximum of 26°C. After that we continue to keep the must in contact with the skins to have a further maceration until 20 to 30 days,  depending on the vintage.  During the whole maceration the must makes two to three délestages (sheddings). Thereafter,  the wine gets separated from the skins and the malolactic  fermentation starts after which the wine,  depending on the particular type,  stays in  oak tonneaux for 12 or 24 months or is transferred to the concrete tanks.

The winemaker

Markus Edler von der Planitz 

Born (1972)  in Northern Germany nearby Hamburg I finished my studies as a surveyor in the early nineties, which obviously has nothing to do with the world of wine making. In fact, I arrived in Tuscany in 1999 to try myself in wine making in the Chianti Classico region, this after travelling and discovering a few countries on the southern hemisphere. I found myself in the right moment at the right place -wine making was my vocation!

After I worked for a few wineries like Montevertine and Castello di Ama I started to work for Castello dei Rampolla during the harvest 2000 where I took over the responsibility of the cellar for the next fifteen years. My mentor there was Giacomo Tachis who is one of the most famous and outstanding enologists of Italy and in a certain way I was blessed by him, as I was just a young man who arrived in Italy with no experiences in winemaking, not even coming from a grape-growing region. Nowadays I continue my work as a wine consultant  in the Chianti area, with the main focus on taking care of the winery La Macinaia di San Vincenti.

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Ambition

La Macinaia is carefully combining the rich traditions of the Chianti Region with a dynamic, progressive state of the art approach to biological / organic wine making.  La Macinaia brings to life Chianti Classico bursting with character,  zesty and full of elegance – the ultimate expression of its Tuscan terroir.

4
types of wines

Start your journey of La Macinaia Wines with our Rosso Toscano, a zesty wine fermented in stainless steel tanks and aged for 12 months in concrete tanks which allow for micro exchange of oxygen.

Continue with our DOCG Chianti Classico Gallo Nero La Macinaia, full of elegance and flavour, matured for 12 months in French and Slovenian oak tonneaux of 500 liters.

You won’t be able to resist the DOCG Chianti Classico Gallo Nero Riserva La Macinaia, our top wine matured for at least 24 months in French oak botte – barrels – of 1.500 l and made of the best grapes of our vineyards, a unique combination of profound elegance and character.

But don’t forget our magnificent Rosato Toscano, made of Sangiovese grapes pressed within 8 hours of their handpicking and fermented at a 13 °C, a very cool temperature degrees, adding to its freshness. After fermentation we put it outside the cantina, at close to 0° C, for stabilizing the wine and its tannins. A unique experience in summer and all year with salads and seafood.

  • Chianti Classico
    LA MACINAIA
    di San Vincenti

    Chianti Classico

    Chianti Classico DOCG 2014
    A light ruby red coloured wine with fragrances of violet and red fruits like strawberry and cherry with a hint of dried herbs. Well balanced on the palate, light and easy drinking with some lasting grip on the dry and spicy finish.

    Chianti Classico DOCG 2015
    A characteristic ruby red Sangiovese with plenty aromas of dark fruits, blackberries and some peppery undertones. Bright and velvety with excellent structure and concentrated finish.

    Chianti Classico DOCG 2016
    Classical Sangiovese, dark ruby red, with pronounced bouquet of raspberry, black cherry and strawberry. Smooth on the palate with characteristic acidity, followed by rich and well-structured tannins and a long finish.

    Chianti Classico DOCG 2017
    Ruby red pure Sangiovese. Beautiful bouquet of strawberry, cherry and violet with an accent of black pepper. Typical fresh acidity supports fine and balanced tannins on the palate. Crispy early summer fruits like red currant and cherry are integrated in a smooth finish.

    Drink now or age until 10 to 15 years from vintage.

    • Blend: 100% Sangiovese
    • Harvest period: From end of September to 10th of October.
    • Harvest method: Hand-picked in small baskets and manually selected on selection table before de-stemming.
    • Fermentation: Naturally, without selected yeasts. Maceration up to 4 weeks, part in stainless steel tanks, part in cement tanks.
    • Aging: 18 months in 10% new French oak and 90% older oak 500 litre tonneaux and 6 months in cement tanks. 6 months refining in the bottle.
    • Serving: Serving Temperature of 16 to 18 C°
    • Food Pairings: Starters like fennel-salami, crostini with typical Tuscan chicken liver.
      Pastas with vegetables, meat or tomato sauce or simply a pizza.
      Grilled or roasted chicken, braised veal or wild boar with rosemary and thyme.

    Carefully combining a rich tradition with a progressive state of the art approach to biological wine making..

  • Riserva
    LA MACINAIA
    di San Vincenti

    Chianti Classico Riserva

    Chianti Classico Riserva DOCG 2014
    Deep ruby red coloured with fragrances of dark fruits, in particular black current and blackberry with some earthy tones. A wine with a silky mouth filling texture spiced dark chocolate and an ongoing finish.
    Drink now or keep for 15 years from vintage.

    Chianti Classico Riserva DOCG 2015
    An inky ruby red Sangiovese with a little Merlot. Aromas of ripe Plum, blackberries and a bit of leather,
    Rich and elegant fruity tannins are accompanied by a round structure, a well-integrated acidity and a long finish.
    Drink now or keep for 15 years from vintage.

    Chianti Classico Riserva DOCG 2016
    Crafted from the best Sangiovese grapes from a particular old vineyard with a little adding of Merlot. Crimson red coloured, with a bouquet of plum and blackberry, layered with leather and tobacco. Dark fruit with rich and elegant, well-balanced tannins on the palate.
    Drink now if opened at least one hour before tasting or keep until 15 years from vintage.

    Chianti Classico Riserva DOCG 2017
    A dark ruby red Sangiovese with a fine touch of Merlot. Delicate fragrances of blackberry, black currant and vanilla, layered with tobacco are followed by intense fruit and an elegant, velvety lasting finish.
    Drink now or keep for 15 years from vintage.

    • Blend: 98% Sangiovese, 2% Merlot
    • Harvest period:Sangiovese: from end of September to 10th of October – Merlot: from 15th to 25th September
    • Harvest method: Hand-picked in small baskets and selected manually on selection table before de-stemming.
    • Fermentation: Naturally, without selected yeasts. Maceration in cement vats up to 6 weeks and 20% in open French oak tonneaux.
    • Aging: 24 months in 50% new Slavonian oak barrels (15 HL) and 50% in older French tonneaux (500 litres) with light toasting. 6 months in cement vats and at least 6 months refining in the bottle.
    • Serving: Serving Temperature of 16-18 °C. Uncork at least one hour before drinking, preferably two.
    • Food Pairings: Pasta with meat sauce (rabbit or classical ragout).
      Grilled T-Bone Steak, roasted lamb with rosemary, thyme and garlic.
      Game like pheasant or wild boar.

    The ultimate expression of its Tuscan terroir..

  • Rosso Toscano
    LA MACINAIA
    di San Vincenti

    Rosso Toscano

    A wine created with Sangiovese and Merlot. Ruby red coloured with a bouquet of black cherry, violet and hay. Balanced on the palate with light fruity and herbal tannins that gives this wine its fabulous drinkability.

    Drink now or keep for 10 years from vintage

    • Blend:95% Sangiovese, 5% Merlot
    • Harvest period: Merlot from 15th to 25th of September, Sangiovese from end of September to 10th of October.
    • Harvest method: Hand-picked in small baskets and selected manually on selection table before de-stemming.
    • Fermentation : Naturally, without selected yeasts. Maceration up to 3 weeks in stainless steel tanks.
    • Aging: 12 months in 50% older oak 500 litre Tonneaux and 50% in stainless steel. After blending 3 months in stainless steel tank. Refining for 6 months in the bottle.
    • Serving: Serving Temperature of 16 to 18 C°
    • Food Pairings: Starters like cold cuts, crostini with mushrooms or aged cheese.
      Pasta with traditional sauces like Tomato or Ragu. Pizza.
      White meat, braised rabbit and chicken. Fish like cod or monkfish.

    A unique combination of zest and elegance..

  • Rosato Toscano
    LA MACINAIA
    di San Vincenti

    Rosato

    Our Rosato is made from 100% Sangiovese grapes, hand-picked and selected manually from our vineyards which are surrounding our cellar and pressed directly to obtain a light coloured (salmon pink), fresh wine. Naturally fermented without adding selected yeast in stainless steel tank at controlled low temperature, to maintain the flavours. With a bouquet of grapefruit and cherry, a flavour of fruity strawberry and a fresh bite of acidity, it’s an excellent Rosato to enjoy in summer.

    Drink now or until 5 years from vintage.

    • Blend: 100% Sangiovese
    • Harvest period: From 10th to 20th of September
    • Harvest method: Hand-picked in small baskets and selected manually on selection table before de-stemming.
    • Fermentation: Direct pressing, no skin contact! Naturally without selected yeasts at 13 to 15 °C for 3 weeks in stainless steel tank.
    • Aging: 6 months in stainless steel. Bottled in early spring.
    • Serving: Serving Temperature of 10-12°C
    • Food Pairings: Enjoy just as an appetizer or with some fish starters like shrimp or anchovies, olives or melon and ham.

    A love story of a family for a place and a wine..