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 barrels and at least 2 years in bottle before release |
| Other years | 2018 |
- Vintage and alcohol content: Harvest 2002, 14% vol, still red wine Emilia IGT
- Grape variety and origin: 50% Barbera, 50% Bonarda from Rivergaro (Colli Piacentini)
- Natural viticulture: Spontaneous grassing, no fertilisers, herbicides or pesticides
- Vinification: 30 days maceration, indigenous yeasts, 12 months in oak, unfiltered
- Sensory profile: Ruby colour, aromas of morello cherry and cherry, pleasant and lively taste
Description
What kind of wine it is
Macchiona by La Stoppa is a still red wine from Emilia-Romagna, born from a harmonious blend of Barbera and Bonarda. An authentic expression of the Emilia region, this wine stands out for its lively and enveloping profile, supported by a pleasant vinous texture. In the glass, it displays a brilliant ruby red colour, enriched by deep purple highlights. The sensory profile is dominated by aromas of fresh fruit, with clear notes of morello cherry and cherry emerging distinctly. A direct and satisfying sip, reflecting the rustic yet elegant identity of the region.
Where it comes from
This red from La Stoppa comes to life in Rivergaro, in the heart of the Colli Piacentini. The wine's name pays homage to an ancient farmhouse nestled among the estate's vineyards, located in a particularly renowned area. The vines are cultivated using the Guyot system on clay-silt soils, a natural combination that imparts structure and clear intensity to the raw material. Careful attention in the vineyard ensures perfect vegetative balance, delivering a pure and faithful expression of the Emilian wine landscape.
How it is produced
The winery adopts natural farming with spontaneous grassing and limited use of copper and sulphur. The must ferments thanks to the action of indigenous yeasts, macerating on the skins for thirty days to extract maximum aromatic depth. Ageing takes place for twelve months in Slavonian oak barrels, followed by a long period of rest before release. The decision not to filter the wine preserves its total integrity, offering a vibrant sip that remains true to the characteristics of the original grape varieties.
History and Curiosities
Founded in 1973, La Stoppa celebrates its history with this wine, whose name pays tribute to an old farmhouse among the vineyards of the Colli Piacentini. The 2002 vintage of Macchiona Dieciannidopo embodies a commitment to natural farming and a minimalist, sustainable cellar philosophy. Aged in Slavonian oak barrels and matured for a long time in the bottle, this wine, produced in a limited edition of only 16,886 bottles, offers the pure, vibrant and authentic expression of its land of origin.
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.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
2 hours
- 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 |
| Story | History and Curiosities Founded in 1973, La Stoppa celebrates its history with this wine, whose name pays tribute to an old farmhouse among the vineyards of the Colli Piacentini. The 2002 vintage of Macchiona Dieciannidopo embodies a commitment to natural farming and a minimalist, sustainable cellar philosophy. Aged in Slavonian oak barrels and matured for a long time in the bottle, this wine, produced in a limited edition of only 16,886 bottles, offers the pure, vibrant and authentic expression of its land of origin. |
| Origin | Rivergaro (Colli Piacentini), Emilia-Romagna, Italia |
| Soil composition | Silty clay |
| Cultivation system | Single Guyot |
| Plants per hectare | 4,000-6,000 |
| Fermentation | 30 days |
| Production technique | Natural farming with spontaneous grassing; no fertilisation, weeding or pesticides; treatments only with copper and sulphur; skin maceration for 30 days with indigenous yeasts only; ageing for 12 months in Slavonian oak barrels and at least 2 years in the bottle; unfiltered. |
| Wine making | 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; unfiltered. |
| Aging | 12 months in Slavonian oak barrels and at least 2 years in bottle before release |
| Year production | 16886 bottles |
| Allergens | Contains sulphites |