IGT Emilia Rosso "Macchiona Dieciannidopo" (Library)


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 flourishing between rows. The fruit is harvested by hand, then destemmed and crushed. The juice is fermented with native yeasts and without sulfur in concrete and stainless steel; maceration with the skins lasts 45 days. The wine is aged for about 3 years in 10-to-20-hectoliter Slavonian oak botti. It is bottled unfiltered and aged for at least 2 more years before release; vintages are often not released in sequence. From the 2010 vintage on, Macchiona is back in a more traditional Burgundy-shaped bottle, rather than the Bordeaux bottle which was utilized for a handful of years.

*Note: the 2002 has a slightly different label from other vintages of Macchiona. The "dieciannidopo" or "ten years later" is a nod to that vintage having been held back for 10 years before release.


91 points
"The age of the 2002 Macchiona Dieciannidopo is not revealed by its color alone, a deep ruby with only mild bricking around the rim. This mixes dusty rose with dried strawberries and the slightest hint of animal musk. It’s soft and playful on the palate, guided by juicy acidity and showcasing pure cherry-berry fruits accentuated by salty mineral tones. The Autumn-inspired finale keeps the style fresh as traces of clove and citrus-tinged blackberry slowly fade. The late-release Macchiona Dieciannidopo is an equal-part blend of Barbera and Bonarda that presents an amazing opportunity for readers to experience a fully mature style of these varieties. Well done."
Eric Guido,
Vinous Media
March 2023

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