La Stoppa is a long-established estate, founded over a century ago. Situated in the Emilia-Romagna region of Northern Italy, its vineyards stretch along the Trebbiola Valley, not far from the Trebbia river in the province of Piacenza.
Previously, the estate was divided into two bodies, La Stoppa and Macchiona. Macchiona is the name of a farmhouse found among the most traditional red grape vineyards of the Colli Piacentini, the qualities of which are most faithfully reflected in this wine.
This wine is made over 40 days with maceration on the skins taking place in stainless steel and /or cement tanks. There is spontaneous fermentation with indigenous yeasts, before the wine is aged in Slavonian oak barrels of 10 and 20 hectolitres as well as 40 hectolitre wooden tanks. It is then aged in bottle before being released for sale. The La Stoppa Macchiona does not undergo any filtration and no sulphites are added to the wine.
This wine is a blend of Barbera (50%) and Bonarda (50%).
La Stoppa Macchiona is a gorgeous, almost meaty wine with lively wild berry aromas and a beguiling savoury with cherry finish.