Le Macchiole doesn't just produce great reds; in fact, Paleo's alter ego is Paleo Bianco, created in 1991. It is produced
in extremely small quantities, made with Chardonnay and a little Sauvignon Blanc. Its strong
Mediterranean character boasts equal parts intensity, flavor, and depth. This is a surprising wine, especially in
terms of its aging potential.
PALEO BIANCO | 2024
CLIMATE
Winter began with higher-than-usual temperatures and little rain until
late February. Spring, however, showed weather conditions in line
with the season, allowing the first Chardonnay and Merlot buds to open
regularly. Between late March and mid-April, the weather warmed,
favoring the opening of the Cabernet buds and aligning bud break with
that of the earlier varieties. In May, both heat and rain intensified,
stimulating strong vegetative growth. From June to the first half of
September, the weather remained stable, with high but normal temperatures and
an almost total absence of precipitation. Despite the summer drought, the vines
remained vigorous thanks to the water accumulated in the soil during the spring.
However, abundant vegetation and heavy morning dew created
conditions favorable to the appearance of downy mildew. Despite this risk,
flowering and fruit set proceeded without problems, with very
positive results. Rising temperatures during the final ripening stage
slowed plant activity, causing significant differences in ripening
times among the varieties. Chardonnay ripened rapidly, requiring
a slightly early harvest to maintain good acidity.
Merlot showed more variable behavior, with lower yields and a
less uniform harvest, while Syrah showed greater regularity and more
abundant yields. The Cabernets, especially Cabernet Franc, ripened
at the usual time, between the third week of September and the first of October, with
better yields than in previous years.
TECHNICAL DATA SHEET
Paleo Bianco 2024: Toscana IGT
First year of production: 1991
Varieties: Chardonnay and Sauvignon Blanc
Vineyards: Casa Nuova 2009, Ulivino 2016
Training system: Guyot
Yield per vine: 1200 grams per vine
Harvest: Third week of August
Vinification: 10 days in barriques and stainless steel
Aging: 8 months, 10% in new barriques and tonneaux, 70% in second-, third-, and fourth-use barriques and
tonneaux, 20% Tava
Bottling: June 10, 2025