50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to about 65 years old), grown on silty clay soils and farmed organically, with no fertilizers and with wild plants...

100% Barbera. From 15-40-year-old estate vines on a slope on heavy, silty, iron-rich clay soils. The farming is certified organic and includes no natural fertliizers or other soil enhancements, with wild plants growing among the vine rows. The bunches are harvested by hand, then destemmed and the...

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...

100% Lambrusco Salamino (a particular sub-variety of Lambrusco known for thick skins, dark color, high acidity and tight bunches). Certified-organically farmed, hand-harvested fruit from 50-year-old vines, crushed, juice removed from the skins and spontaneously fermented in small steel tanks to...

100% Ortrugo. Massimiliano Croci refers to his steep, southeast-facing hillside vineyard as a “beach”: the soils (terre dei fossili piacenzano) are crumbly, sandy clay, full of disintegrating, limestone-rich marine fossils. “Lubigo” translates as “landslide” and is the name of the Ortrugo parcel in...

100% Malvasia di Candia Aromatica, harvested in late August/early September.   The grapes were crushed and macerated for 36 hours. Fermentation was spontaneous in stainless steel; malolactic was completed.  Secondary fermentation was in bottle, with the addition of unfermented must from the same...