Grattamacco

Until the 1970’s Bolgheri style red wine production was associated exclusively with Sassicaia.

Piermario Meletti Cavallari moved to Castagneto from Bergamo in 1977 and founded Podere Grattamacco in the area called Grattamacco.

Back then the region really was the wild west with no electricity and the DOC didn’t even permit red wines until the mid 90’s. Grattamacco has delivered remarkable consistency since its first release in 1982 and they are one of very few to use Sangiovese.

Grattamacco’s signature style of elegance over power is aided by the inclusion of a small percentage of Sangiovese in the blend, together with Cabernet Sauvignon and Merlot, all grown at a relatively high, cooler altitude of 100 to 200 meters above sea level.

Grapes are hand-harvested and carefully selected in vineyards with an average age of 25 years. Spontaneous fermentation occurs in 7 hl (700l) oak vats with a frequent and gentle manual “pigeage,” enabling long macerations and slow release of only fully ripe and noble tannins. This wine was aged for 18 months in oak barrels and bottled in October 2021.

From a maker’s perspective use of these tiny wooden ferementers give you great feel and make it easy to handle the skins gently extracting as much or as little as you wish. This goes a long way to explaining the superfine long tannin with a Cabernet feel of the Grattamacco Bolgheri Superiore.

The name Grattamcco refers to the “macco”, a mineral which was scraped away (“grattato”) during the iron working process carried out by the Etruscans on these hills.

Grattamacco sits within the Colle Massari Wine Estates along with Poggio di Sotto.