About this wine
The second of the estate's three single-vineyard Cru wines, alongside Poggio Ferro and Fontecanese, first released in the 2019 vintage. Made from 100% Sangiovese Grosso BBS11 grown on galestro soils at 268-304 meters elevation, from vines 20-25 years old on east/west-oriented clay marl. More giving and inviting in style than Poggio Ferro, it shows dusty cherry, dried flowers and cassis, moving toward licorice, grilled herbs, leather, mushroom and truffle, with a salty, graphite-tinged finish and a note of roasted coffee.
The most savory and complex of the three Crus — recommended for those who already enjoy earthy, truffle-inflected Sangiovese.
Sommelier's Note
"Maceone trades Poggio Ferro's polish for something wilder — truffle, leather and forest floor make it the estate's most savory red."
Food Pairings
Savory and earthy in character — pairs naturally with beef, venison, mushroom-forward dishes and tomato-based braises.
When to drink it
Autumn and winter dinners, truffle-season menus, cellar aging
Specs
- Grape Varieties
- Sangiovese Grosso (BBS11 clone)
- Style
- Red
- Alcohol
- 15%
- Price Range
- $150-190 (international retail; JPY estimate ¥23,000-29,000 — reference conversion, not confirmed Japan-market pricing)
Terroir & Winemaking
100% Sangiovese Grosso (BBS11 clone) from the single 'Maceone' vineyard on galestro soils, 268-304m elevation, east/west exposure, vines 20-25 years old. Part of the estate's three-wine Cru series (with Poggio Ferro and Fontecanese), first released in the 2019 vintage.
Frequently Asked Questions
- What is Maceone?
- A single-vineyard Sangiovese Grosso 'Cru' from Castello di Montepò, first released in the 2019 vintage alongside Poggio Ferro and Fontecanese.
- What grape is Maceone made from?
- 100% Sangiovese Grosso of the estate's proprietary BBS11 clone, from vines 20-25 years old.
- What does Maceone taste like?
- Dusty cherry, dried flowers and cassis leading into licorice, leather, mushroom and truffle, with a salty, graphite-tinged finish.
- What food pairs well with Maceone?
- Beef, venison, mushroom and truffle dishes, and tomato-based braises — its earthy, savory character suits rich, umami-forward food.
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