100% Malvasia di Candia Aromatica. From 30-50-year-old estate vines, farmed organically and harvested by hand. The bunches are picked at normal ripeness and only in perfect health, then dried in the sun for 5-15 days. They are pressed in a by hand in a torchio (a small vertical basket press) and...

90% Malvasia di Candia/10% Ortrugo & Trebbiano Toscano. The varieties are co-planted and the vines average 30 years of age. The fruit is harvested by hand, destemmed and fermented with native yeasts and no sulfur in tank. Maceration with the skins lasts at least 4 months. Malolactic...

50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay-limestone soils and farmed organically. The fruit is harvested by...

60% Barbera/40% Bonarda (aka Croatina, not Bonarda from in Argentina). Trebbiolo is generally made from the younger vines, which range from 10 to 45 years old. They lie down the hill on which the winery sits, below the older hilltop vines that produce La Stoppa's long-aged La Macchiona; the flatter...