La Stoppa
Macchiona 2018
Other years:
2002| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 50% Barbera, 50% Bonarda |
| Aging | 12 months in oak barrels and at least 2 years in bottle before sale. |
| Year | 2018 |
| Biologic | Sì |
| Product name | Macchiona 2018 |
| Color | Ruby red with purple highlights. |
| Perfume | Characteristic winy scent with notes of sour cherry and cherry. |
| Taste | Sweet and lively with pleasant notes of fresh fruit. |
| Production method | Natural farming, spontaneous grass, no fertilizer, herbicide or pesticides. Only copper and sulphur treatments. |
| Pairings | Aperitif, cold meats and salamis, pasta with meat sauce, pasta with vegetable sauce, risotto with vegetables, savoury pies/frittata, tartare/carpaccio meat, stewed white meat, stewed red meat, blue cheese, mature cheese, pizza. |
| Region | Emilia-Romagna |
| Country | Italy |
| Other years | 2002 |
Description
Still red VdT Emilia-Romagna, 13.5% ABV, 50% Barbera, 50% Bonarda. Produced by La Stoppa, a historic winery founded over a hundred years ago in Val Trebbiola, Piacenza. 0.75 L bottle, 2018 vintage. A wine that tells the story of a family and a region, with a winemaking process that respects nature and tradition. Maceration on the skins for 30 days using only indigenous yeasts. Aged for 12 months in Slavonian oak barrels and at least 2 years in bottle before release. Characteristic vinous aroma with notes of sour cherry and cherry. Ruby red color with purple highlights. Smooth and lively with pleasant notes of fresh fruit. A wine that pairs perfectly with cured meats, pasta dishes with meat sauces, and medium-aged cheeses.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
1 hour
Pairings
- Start up year: 1973
- Oenologist: Giulio Armani
- Bottles produced: 160.000
- Hectares: 30
In 1973 La Stoppa was bought by the Pantaleoni family, and from the mid-nineties, Elena Pantaleoni leads the company. Elena, flanked by Giulio Armani, focused the work in the vineyards, managed accordingly to the organic method certified by Suolo and Salute. The naturally low yields, due to the average age of the vines and the poor soil, and the intrinsic quality of the grapes make it possible to obtain very characterized wines, born in the vineyard and transformed in the cellar through a minimalist approach. Read more
| Name | La Stoppa Macchiona 2018 |
|---|---|
| Type | Red green still |
| Denomination | VdT |
| Vintage | 2018 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 50% Barbera, 50% Bonarda |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | La Stoppa |
| Soil composition | Clay. |
| Cultivation system | Simple Guyot. |
| Plants per hectare | 4,000-6,000. |
| Production technique | Natural farming, spontaneous grass, no fertilizer, herbicide or pesticides. Only copper and sulphur treatments. |
| Wine making | Maceration for 30 days using only indigenous yeasts. |
| Aging | 12 months in oak barrels and at least 2 years in bottle before sale. |
| Allergens | Contains sulphites |