About this wine
Vineyard and terroir
The grapes come from organically farmed, 15- and 40-year-old vines rooted in clay soils around the Macchiona farmhouse in the Colli Piacentini area. The wine is produced biodynamically.
Vinification
The fruit undergoes 40 days of skin maceration in stainless-steel and/or concrete tanks, followed by spontaneous fermentation with natural yeasts. The wine is bottled without filtration or added sulfur dioxide.
Ageing
The wine matures for one year in 15- and 20-hectolitre Slavonian oak barrels and 40-hectolitre wooden vats, followed by two years in bottle.
Tasting profile
Rich and mature, with excellent acidity that adds another dimension and gives the wine a distinctly Italian character. It clearly expresses the character of Bonarda and Barbera.
Label / history
The La Stoppa estate was once divided into two parts, named Stoppa and Macchiona. Macchiona is also the name of the farmhouse surrounded by vineyards planted with the traditional red grape varieties of the Colli Piacentini area.
