2022 Messorio

The 2022 Messorio is the wine at Le Macchiole that shows the estate’s move in recent years towards a style that emphasizes subtlety and nuance more than power. Blood orange, rose petal, cinnamon, kirsch and red cherry fruit open first. Time in the glass releases the wine’s aromatics nicely. The 2022 is an especially perfumed, mid-weight Messorio. I can’t wait to see how it develops with a few years in bottle. The 2022 was raised in new, low-toast barriques, wood uprights and ceramic amphora. 
- Antonio Galloni (02/2025)

A dark and restrained wine with mint, balsamic, cassis and graphite aromas. The full-bodied palate is smooth and velvety, with crisp acidity, extracted yet ripe tannins and flavors of dark fruit and sweet tobacco. Juicy despite its concentration. Best in four or five years. 
- Aldo Fiordelli (05/2025) 

The 2022 Messorio pours a youthful magenta color and is smoky and seductive on the nose, with inviting smoky aromatics of camphor, plum, pine, and forest earth. Full-bodied but with a defined structure, it’s noble on the palate, with a snappy freshness of acidity and a sanguine note through the mid-palate and finish. It’s going to benefit from more time in a bottle, with its nervous energy being more forward at this tasting. Drink 2026-2046. 
- Audrey Frick (03/2025)

The last wine tasted during my visit was the magnificent Le Macchiole 2022 Messorio made with 100% Merlot. "It is important to build this wine step by step," says proprietor Cinzia Merli of the blending process that sees grapes blended from various sites with different soils and exposures. Production is 9,500 bottles. The wine reveals a wide span of fruit flavors that include dark cherry on one side of the spectrum and fragrant pomegranate on the other. In 2022, the fruit came off the vines earlier than normal so that the crunchiness of those berry flavors would remain intact. Messorio covers the palate with soft richness and pretty tannins. Hints of spice and crushed stone appear on the long finish. 
 - Monica Larner (02/2025)