Macchion dei Lupi
マッキオン・デイ・ルーピ
Biodynamic, terroir-driven wines from the coastal hills of Suvereto.
Macchion dei Lupi is a small artisanal estate in Campo al Drago, near the town of Suvereto on the Tuscan coast. Founded around 2005 by Carlo Parenti, a former Milanese businessman who turned to winemaking after a formative meeting with oenologist Attilio Scienza, the estate farms roughly 4.5 hectares split across three vineyard nuclei on stony, volcanic-influenced foothills with strong diurnal temperature swings. Farming follows biodynamic principles (horn manure, green manuring, the biodynamic calendar) without synthetic chemical inputs, and in the cellar fermentations are spontaneous, with no fining or filtration and minimal sulfite additions. The estate grows Merlot, Cabernet Sauvignon and Sangiovese on the higher ground, and Ansonica on sandier soils near the Cornia river, producing around 25,000 bottles a year across a handful of labels, most released as Costa Toscana IGT.
macchiondeilupi.it/ ↗Cuvées
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Who Is This For?
For natural wine lovers who want authentic, saline, mineral-driven expressions of the Tuscan coast made with minimal intervention.
Frequently Asked Questions
- Where is Macchion dei Lupi located?
- The estate is in Campo al Drago, in the comune of Suvereto on the Tuscan coast (Livorno province), and is a member of the Consorzio Suvereto e Val di Cornia Wine.
- Is Macchion dei Lupi a biodynamic producer?
- Yes. The estate converted from organic to biodynamic farming, using preparations such as horn manure, green manuring, and following the biodynamic calendar, without synthetic chemical inputs.
- What grape varieties does Macchion dei Lupi grow?
- Merlot, Cabernet Sauvignon and Sangiovese on the higher, stonier ground, and Ansonica on sandier soils near the Cornia river.
- Who founded Macchion dei Lupi?
- Carlo Parenti, a former Milanese businessman, founded the estate around 2005 after being inspired by oenologist Attilio Scienza to pursue winemaking.
- Do Macchion dei Lupi wines pair well with Japanese cuisine?
- Yes, their pronounced salinity and vibrant acidity make them excellent partners for seafood dishes such as sashimi and grilled fish.