La Stoppa
Macchiona dieciannidopo 2002
Other years:
2018| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 50% Barbera, 50% Bonarda |
| Aging | 12 months in Slavonian oak casks and at least 2 years in the bottle before marketing. |
| Year | 2002 |
| Biologic | Sì |
| Product name | Macchiona dieciannidopo 2002 |
| Color | Ruby red with purple highlights. |
| Perfume | Vinous 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 | 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. |
| Region | Emilia-Romagna |
| Country | Italy |
| Other years | 2018 |
Description
Still red wine from Emilia-Romagna, Emilia IGT, 14% ABV, produced by La Stoppa. 0.75-liter bottle, 2002 vintage. A wine that tells the story of an ancient winery, founded in 1973, which has made sustainability and naturalness its credo. Natural farming, with spontaneous grassing, no fertilization, weed control, or pesticides. Treatments use only copper and sulfur. 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. Sweet and lively flavor with pleasant notes of fresh fruit.
Awards
-
2002
91/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2002
91/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
Details
Perfume
Color
Taste
Serve at:
16 - 18 °C.
Longevity:
10 - 15 years
Decanting time:
2 hours
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 dieciannidopo 2002 |
|---|---|
| Type | Red green still |
| Denomination | Emilia IGT |
| Vintage | 2002 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 50% Barbera, 50% Bonarda |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | La Stoppa |
| Soil composition | Clayey silt. |
| Cultivation system | 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 Slavonian oak casks and at least 2 years in the bottle before marketing. |
| Allergens | Contains sulphites |