| Production technique |
Natural farming, spontaneous grass, no fertilizer, herbicide or pesticides. Only copper and sulphur treatments. |
| Vinification |
Maceration on the skins for 30 days using only indigenous yeasts. |
| Ageing |
12 months in Slavonian oak casks and at least 2 years in the bottle before marketing. |
| Pairing |
It is ideal as an apéritif. It perfectly pairs with cured meat, pasta with meat sauce, pasta with vegetable sauce, and risotto with vegetables. It is also perfect with savoury pies, tartare/carpaccio meat, stewed white meat, stewed red meat, blue cheese, aged cheese, and pizza. |
| On offer |
Price La Stoppa Macchiona 2006 CHF 40.65
inc VAT
|