Le Miccine

The Wines and Oil of Le Miccine

When they acquired Le Miccine in the spring of 1996, the Weavers faced the formidable task of moving Le Miccine from a producer of bulk wine to a producer of premium wine.  However, they had the right raw materials:  excellently-sited vineyards and newly constructed vinification and aging facilities.  

To assist them in putting those resources to immediate use in the production of superior wines, the Weavers retained agronomist Dr. Remigio Bordini and oenologist Vittorio Fiore, both among Italy's most respected professionals in their fields.  Bordini and Fiore were given the task of devising and implementing programs of excellent vineyard and cantina management and operation.  However, all operations remain under the personal control and direction of the Weavers.

In the vineyard, production is severely restricted by pruning, tying, green-harvesting and hand-thinning of foliage to ensure that all of the energy of each vine is concentrated in a limited quantity of grapes.  Agricultural practices focus strongly on natural and organic methods.  Harvesting is by small, well-trained crews under close supervision.  Only ripe, healthy bunches are brought to the cantina, where the Weavers and their farm manager have a final opportunity for inspection and quality control before vinification.

To assure quality wine from quality grapes, vinification in stainless steel tanks begins within an hour or two after the grapes are cut and is carried out in small batches of 25 to 50 hectoliters (625 to 1300 gallons).  All of Le Miccine's red wines are aged in small French oak barriques, but with care taken to preserve the dominant fruit flavors and aroma of the Sangiovese grape within a well-balanced wine.

As a result of these practices, Le Miccine's production is currently limited to approximately 1,500 cases per year.  However, a vineyard expansion and redevelopment program that will gradually increase production to about 4,500 cases is already underway.  Continue down this page for detailed descriptions of Le Miccine's products.  Click Reviews to read what experts have said about Le Miccine's wines.  Click Retailers to find wine shops and restaurants that carry the wines of Le Miccine.

The Products of Le Miccine

Chianti Classico Riserva "Don Alberto" .  Le Miccine's Riserva  is vinified from a limited quantity of only the best bunches of  grapes from Le Miccine's best vineyards.  After approximately one year in new French oak barriques, this already carefully-selected wine is further selected based on evaluation of individual barriques by oenologist Vittorio Fiore.  This limited selection is then barrique-aged for another year. The wine is then finished in bottle for at least six months before release.  The result of all this effort is a deep, brilliant purple to dark ruby wine with an aroma of cherries and wild berries, balanced with subtle vanilla.  A big, fleshy wine with good balance and a long, powerful finish.   The Beverage Testing Institute has honored Le Miccine as one of only 16 "Premier Producers of Chianti Classico Riserva."

Chianti Classico (95% Single-Vineyard Sangiovese).    Le Miccine's DOCG Chianti Classico is vinified from carefully-selected and hand-harvested bunches of ripe, clean, healthy grapes from Le Miccine's own vineyards.  In Vintages prior to 1999, the wine was virtually 100% Sangiovese; beginning in 1999, a very small amount of Malvasia nera and Canaiolo was blended with the Sangiovese; and, starting in 2003, Merlot replaced the Canaiolo.  Extraction and complexity are enhanced by delestage and daily pump-overs during fermentation, followed by extended maceration and malolactic fermentation.  A year of aging in small French oak barriques is followed by at least three months of bottle aging.  The wine is ruby with hints of purple.  Its elegant and refined nose is a balance of wild berries and sweet vanilla.  Big and complex, with a long, satisfying finish.  In each of its Vintages, this wine has received exceptional ratings from a variety of reviewers.

Chianti Classico "da Gino" (75-80% Sangiovese, with Black Malvasia and Canaiolo).  While "da Gino," Le Miccine's third style of Chianti Classico, finds its roots in the traditions of Chianti, it represents the evolution of those traditions to satisfy the modern taste for bigger, longer-lived wines.  The white grapes that were traditionally used to soften the predominant Sangiovese have been replaced with the intensely perfumed, fruity Malvasia nera.  Aging in French oak barrique adds taste and structure, but not at the expense of the fresh aroma and taste of fruit.  An intense, brilliant ruby-garnet hue.  Aromas and taste of berry fruit and spice, evident oak, with chocolate overtones and a pleasant, persistent finish.  Medium to full body with good structure.

l'aura.  Le Miccine's dry white wine.  Produced from traditional Chianti white grapes grown low along one of Le Miccine's rivers, in an unusually cool Tuscan microclimate.  Golden yellow in color.  Aromas and flavors of ripe apple, honey, and butter predominate.  A clean, fresh finish.

Vin Santo di Chianti Classico "La Gloria".  La Gloria is a late-harvest wine (aperitif/dessert wine made from dried grapes).  Select bunches of Malvasia bianca and Trebbiano grapes are dried for approximately four months, crushed and pressed, and then fermented and aged in French oak barriques of 225 liters for two years.  To add to the complexity of the wine, some of the bunches are cordon cut and left in the field to dry while others are dried indoors by the traditional cordon-hanging method.  The result is a wine with a beautiful, brilliantly golden color and a complex bouquet and taste, dominated by honey and orchard fruits with a touch of sweetness.  A rich, generous wine with a long, pleasant finish.  

Olive Oil.  Le Miccine's very limited supply (about 350 liters per year) of extra virgin olive oil is produced by the old, labor intensive process.  After careful pruning to encourage quality rather than quantity, the olives are picked by hand while still not fully ripe.  These carefully picked olives are then rushed to the press before mold or other evils can befall them.  The extra virgin, first run of oil from the cold press is hand bottled without filtration.  The oil has a marvelous, bright green color with a peppery, herbaceous flavor.

Grappa.  Le Miccine's Grappa is distilled at a local distillery from the pressed skins and pulp of Le Miccine's Sangiovese grapes.  It is made according to the traditional bain-marie method, in which the Sangiovese pomace is placed into discontinuous copper alembics set in steel steam boilers.  This slow and controlled method of distillation removes any possibility of burning the pomace and allows for the careful, manual removal of the unpleasant heads and tails by the master distiller.  After distillation, the grappa is cut to 42% alcohol (84 proof) with demineralized water (and a tiny amount of sugar!).  Finally, the grappa is purified and stabilized by filtering, then cooling to 16 degrees below zero, and a final filtering.

The result of this careful distillation and purification is a perfectly clear, colorless grappa, lacking any of the harsh and coarse edges of grappas made with less care.  The master distiller's art gives Le Miccine's grappa a unique personality, in which the original fruit is plainly evident.  The aroma and taste of Le Miccine's grappa are intensely evocative and stimulating.  The aroma is pungent and organic, but with unmistakable hints of the original fruit.  The taste is, as it should be, completely smooth but fiery.  The sensation on the palate is soft and velvety.

When chilled, Le Miccine's grappa is an excellent aperitif or base for interesting cocktails.  At room temperature, it is the perfect way to finish a lavish meal.  In the morning, it beautifully "corrects" an otherwise ordinary coffee.  In every instance, it warms the insides and calms the stomach.

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