La Stoppa
La Stoppa Macchiona 2018
| 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 , 2016 |
Description
Formerly the company was divided into two parts, one called Stoppa, the other Macchioni.
Macchiona is the name of a farmhouse amid the vineyards with the more traditional red varieties of the Colli Piacentini and this is the wine that fully reflects the characteristics.
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 |