The late Italo Zingarelli, a former boxer and producer of spaghetti westerns, bought Rocca delle Macie in 1973 and thus embarked on a career as one of Chianti Classico’s more unlikely wine producers. Thanks to his dedication and that of his son Sergio who now oversees the property, Rocca delle Macie has become one of Tuscany’s greatest wine estates, employing organic fertilization, careful pruning, small oak barriques for aging, and harvesting by hand.

Tasting notes

Color: Intense ruby red with garnet reflections. Nose: Persistent aromas of ripe, red berries and plums. Palate: Well-balanced, with forward fruit, smooth tannins and a lengthy finish.

Wine maker notes

Grape Varieties: 100% Sangiovese. Production Area: This limited production wine is sourced from Rocca delle Macie’s single Tenuta Sant’Alfonso vineyard, situated in an area that comprises portions of two bordering communes: Castellina (Chianti Classico) and Poggibonsi (Chianti). Vinification: After careful selection, grapes are gently pressed and the must undergoes traditional vinification. Once fermentation is complete, the wine is aged in French oak barrels for at least 12 months and further refined in the bottle for a year prior to release.

Food pairing

Enjoy with red meat entrées, hearty stews and game.