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La Stoppa | Macchiona
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About this wine
La Stoppa Macchiona from Emilia-Romagna, a rustic, structured red with leather and earthy notes on the nose, nicely powerful on the palate with ripe red fruit aromas from a 50/50 blend of Barbera and Bonarda, fermented with indigenous yeasts and macerated 40 days on skins from an organically and biodynamically farmed estate in the hills near Rivergaro.
How it tastes
Open 20 minutes before serving. Will age for 8 to 10 years.
Tasting notes
Rustic nose with leather, earthy notes, and the characteristic wildness of a natural wine from altitude. On the palate, nicely structured and powerful with ripe red fruit aromas. Macchiona is La Stoppa's flagship red, a 50/50 blend of Barbera and Bonarda, co-fermented and macerated for 40 days on skins with spontaneous malolactic fermentation. No filtration, no fining, no added sulphur.
Goes with
Braised meats, pasta with meat ragù, and aged Parmigiano-Reggiano.
The facts
- Grapes
- 50% Barbera, 50% Bonarda
- Origin
- Italy, Emilia-Romagna, hills near Rivergaro (organically and biodynamically farmed, altitude)
- Style
- Dry red, natural wine, 40-day skin maceration
- Making
- Manual harvest, indigenous yeasts, 40-day maceration on skins, spontaneous malolactic, no filtration, no fining, no added sulphur
The producer
La Stoppa is a natural wine estate in Emilia-Romagna run by Elena Pantaleoni, farming organically and biodynamically near Rivergaro with indigenous yeasts, no filtration, no fining, and no added sulphur.
- Delivery in under an hour
- Collect in Swefieh within the hour
- Free 7 day returns
- Earns Fyxx Points
- Secure online payment
