• La Stoppa Macchiona dieciannidopo 2002
  • La Stoppa Macchiona dieciannidopo 2002
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La Stoppa Emilia-Romagna Emilia IGT

La Stoppa

La Stoppa Macchiona dieciannidopo 2002

Red green still

Organic and sustainable
  • La Stoppa Macchiona dieciannidopo 2002
  • La Stoppa Macchiona dieciannidopo 2002
1 2
Show more
La Stoppa Emilia-Romagna Emilia IGT
€50,00
€50,00
Sale Sold out
Lowest price: Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods

Other years:

2016

Multiple purchases: add more bottles to cart with one click

€300,00

6 bottles

€150,00

3 bottles

Immediate availability
Denomination Emilia IGT
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.
Other years 2016
View full details

Description

In ancient times, the winery was divided into two bodies, one called Stoppa, and the other Macchiona.
Macchiona is the name of a farmhouse located in the middle of vineyards of the most traditional red varieties of the Colli Piacentini region. This wine faithfully reflects their characteristics.

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.

1 2

Details

Profumo

Perfume

Vinous with notes of sour cherry and cherry.

Colore

Color

Ruby red with purple highlights.

Gusto

Taste

Sweet and lively with pleasant notes of fresh fruit.

Serve at:

16 - 18 °C.

Longevity:

10 - 15 years

Decanting time:

2 hours

Full Bodied and Very Aged Red Wines

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.

Starters
Pasta
Meat
Game
Cheese
Matured cheese
Pork
Cold cuts

Producer
La Stoppa
From this winery
  • Start up year: 1973
  • Oenologist: Giulio Armani
  • Bottles produced: 160.000
  • Hectares: 30
La Stoppa is a long-established estate, founded over a century ago. Situated in the Emilia-Romagna region of Northern Italy, its vineyards stretch along the Trebbiola Valley, not far from the Trebbia river in the province of Piacenza. The estate extends over 58 hectares, of which 30 are planted to vines, and the remaining 28 are left to nature.

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
Production area: Emilia-Romagna
Emilia-Romagna
La Stoppa

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