IGT Emilia Rosso "Macchiona"


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.

92 points
"The 2013 Maccchiona makes an impact with its beguiling bouquet that mixes crushed fall leaves, ripe cherries and plums with clove, cedar spice box and a sultry hint of animal musk. This is silky in texture, yet has a twang of nervous acidity adding verve. Tart wild berries and silty minerals settle upon the senses. It tapers off with persistence and grip as a primary concentration of residual fruits lingers over a fine coating of edgy tannins. The Maccchiona, an equal-parts blend of Barbera and Bonarda, boasts a bit of a rustic flair, yet does so with style."
Eric Guido,
Vinous Media
, November 2021

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