External Reviews for Chianti Vernaiolo. Rocca Delle Macie
/ This nutty white has lemon-pith flavors with enough zest and freshness for pan-fried trout.
The late Italo Zingarelli, a highly-acclaimed Italian film producer best known for his classic spaghetti westerns, purchased Rocca delle Macìe properties in Castellina in Chianti in 1973 and thus embarked on a career as one of Chianti Classico’s more unlikely wine producers. Thanks to his dedication and passion and that of his son Sergio, who now oversees the property, Rocca delle Macìe has become one of Tuscany’s leading wine estates. Rocca delle Macìe Vermentino di Toscana, “Occhio a Vento”(eye of the wind) is a local reference to the warm, dry Mediterranean sea breezes that influence the Casamaria vineyard in Maremma, source of this Vermentino, fostering the development of a distinctive freshness and minerality in the grapes. Production Area Grapes come exclusively from Rocca delle Macie’s 15-hectare Casamaria estate in Tuscany’s coastal Maremma region. Grape Varieties 100% Vermentino Vinification Select ripe grapes undergo cold fermentation in stainless steel tanks, followed by malolactic fermentation. The wine is left to rest on its lees for 2-3 months before bottling to enhance aromatic complexity. Color Pale straw gold with light green reflections Bouquet Aromatic and refreshing, with notes of fresh citrus fruit and wild herbs Taste Flavors of ripe peach and lemon sorbet are accented by intriguing notes of wild herbs, concluding in a lingering finish Alcohol 13% Serving Suggestions This versatile red wine is a splendid companion for spicier dishes, all types of grilled, roasted and barbecued red meats and hearty stews.
The late Italo Zingarelli, a former boxer and producer of spaghetti westerns, purchased 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 a stellar Tuscan wine estate, employing organic fertilization, careful pruning, small oak barriques for aging, and harvesting by hand. Production Area This grappa comes exclusively from estate-grown grapes used in the production of Rocca delle Macie Rubizzo wine. Grape Varieties 95% Sangiovese, 5% Merlot. Vinification At the end of October, selected pomace is transported immediately after extraction to Rocca delle Macie’s cellar at the Bonollo distillery in the commune of Greve in Chianti. Distillation takes place the following day in stills made entirely from copper, with rectification conducted in a bain-marie vacuum still to infuse the most genuine aromas of the pomace into the grappa. The grappa is then refined for eight months prior to bottling and release. Color Crystalline, both in hue and clarity. Bouquet Intense vinous notes with a pleasant fruit scent. Taste Warm, persistent and full-bodied with a fine aftertaste. Alcohol 42% Serving Suggestions Serve slightly chilled in small, tulip-shaped crystal. Excellent at the conclusion of a meal.
Occhio a Vento 2007 - The New York Times/ Light and crisp with aromas of flowers, lemon and herbs. Vermentino has much to offer, whether as a crisp, tangy accompaniment to seafood – fritto misto would be ideal – or as a richer, more complex wine with a distinctively oily sort of texture.
"Occhio a Vento" Vermentino 2011 - 87 points, Wine Enthusiast/ Occhio a Vento, which means “eye to the wind,” is an affordable, easy-drinking Vermentino that shows very crisp aromas of cut grass, kiwi, citrus, green apple and peach. There’s a nice touch of mineral dryness on the finish.
"Occhio a Vento" Vermentino 2009 - 87 points, Wine Enthusiast/ Here’s a crisp, satisfying Tuscan white at a great low price. Occhio a Vento offers grassy notes of dried hay or garden herb backed by citrus, melon and Golden Delicious apple.
Food Pairings for Chianti Vernaiolo. Rocca Delle Macie
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