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 | Aged for 12 months in Slavonian oak barrels and at least 2 years in bottle before release for sale |
| Other years | 2002 |
- Wine details: Vintage 2018, 0.75 l, 13.5% vol; still red table wine from Emilia-Romagna
- Grapes: Made from 50% Barbera and 50% Bonarda from Val Trebbiola, Piacenza
- Vinification: Natural cultivation; 30-day maceration with indigenous yeasts
- Ageing: 12 months in Slavonian oak barrels, followed by at least 2 years in bottle
- Profile and pairings: notes of morello cherry and cherry; suitable for cured meats, meat sauces and cheeses
Description
What kind of wine it is
Macchiona is a vibrant and characterful Emilian red wine, crafted by La Stoppa through a blend of Barbera and Bonarda. To the eye, it reveals a ruby red colour with brilliant purple highlights, which anticipate an intense and distinctly vinous aromatic profile. On the nose, pleasant aromas of fresh fruit emerge, dominated by notes of morello cherry and cherry. The palate is harmonious, supported by a fresh and balanced structure. Thanks to its fruity nature, it pairs perfectly with cured meats, pasta dishes with meat sauces, stewed meats, cheeses of various ages, and flavourful pizzas.
Where it comes from
The roots of this wine lie in the Val Trebbiola, in the Piacenza area. The winery cultivates its vineyards on clay and silt soils, elements that favour a clear and recognisable fruit expression. The vines are trained using the simple Guyot system and are part of an ecosystem managed according to the principles of natural agriculture. This approach involves spontaneous grassing and excludes the use of chemical fertilisers or pesticides, limiting interventions in the vineyard to the use of copper and sulphur. The agronomic management allows for grapes that fully express the authenticity of the Emilian territory.
How it is produced
The winemaking process follows a minimalist approach, starting with fermentation triggered exclusively by indigenous yeasts. The extraction phase is based on a prolonged skin maceration of thirty days, a decisive step to extract colour and define the complex aromatic profile. Subsequently, the wine matures for twelve months in Slavonian oak barrels, evolving slowly without overshadowing the varietal identity. The oenological journey concludes with a rest of at least two years before release, a period necessary to best harmonise all the structural components.
History and Curiosities
This red wine takes its name from an old farmhouse nestled among the vineyards of the historic La Stoppa estate, in the picturesque Val Trebbiola. Managed by the Pantaleoni family since 1973, the winery follows a strict natural farming approach. The must undergoes a thirty-day skin maceration, activated exclusively by indigenous yeasts. The authentic Emilian character of this wine is further enhanced by slow maturation in Slavonian oak barrels and a long, patient rest in the bottle before being released to the market.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- 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 |
| Story | History and Curiosities This red wine takes its name from an old farmhouse nestled among the vineyards of the historic La Stoppa estate, in the picturesque Val Trebbiola. Managed by the Pantaleoni family since 1973, the winery follows a strict natural farming approach. The must undergoes a thirty-day skin maceration, activated exclusively by indigenous yeasts. The authentic Emilian character of this wine is further enhanced by slow maturation in Slavonian oak barrels and a long, patient rest in the bottle before being released to the market. |
| Origin | Val Trebbiola, Piacenza |
| Soil composition | Silty clay |
| Cultivation system | Single Guyot |
| Plants per hectare | 4,000 - 6,000 |
| Fermentation | 30 days |
| Production technique | Natural farming (spontaneous cover crops, no fertilisation, weeding or pesticides; treatments with copper and sulphur only); skin maceration for 30 days using only indigenous yeasts; ageing for 12 months in Slavonian oak barrels and at least 2 years in the bottle. |
| Wine making | Maceration on the skins for 30 days using only indigenous yeasts. |
| Aging | Aged for 12 months in Slavonian oak barrels and at least 2 years in bottle before release for sale |
| Allergens | Contains sulphites |