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.
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.
Discover more
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.
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 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.
Carefully combining a rich tradition with a progressive state of the art approach to biological wine making..
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.
The ultimate expression of its Tuscan terroir..
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
A unique combination of zest and elegance..
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.
A love story of a family for a place and a wine..
