Italy | Emilia Romagna | La Stoppa | Macchiona

Macchiona

VARIETALS
Barbera 50% Bonarda 50%

NOTES
FARMING: Organic, natural green cover between the rows. No fertilizing, weed killers or pesticides. Trellis System: Simple Guyot.

SOILS: Clay & Silt

VINEYARD: 15 and 40 years. La Stoppa spreads on 30 hectares of vines and 28 ha of forest on the first slopes of the Apennins in the South West part of Piacenza, at about 250 meters high.

VINIFICATION: 40 days maceration on skins in stainless steel and/or cement tanks. Fermentation and aging: Spontaneous fermentation with indigenous yeasts, aged in Slavonian oak barrels of 10 and 20 hectolitres as well as 40 hectolitre wooden tanks, and then aged in bottle for a time necessary, no filtration or sulfites added .