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50% Barbera, 50% Bonarda
Age of Vines
15-40 years


La Stoppa


From when I took full responsibility of the estate nearly 30 years ago, I have always worked for the full understanding and representation of it’s identity; I am always asking myself why a person would choose to buy a bottle of our wine and I must determine the answer to this question. In my opinion, there are no ‘best wines’ in absolute terms; the wines must always be contextualized, taking into consideration the terroir, the vintage and, ultimately, the grape variety.

In this sense, every wine is unique in identity and to find its place on the market and within a menu or a day is a very important part of my work.

I am lucky because I know I’m in a place suitable for making wine, but not for all types of wine. I inherited the estate and quickly understood that the vines can and will outlive me and the fact that today I am responsible for them is random and limited in time; being a custodian to the land and preserving the environment rather than imposing myself on nature was a spontaneous choice. From here the decision to farm organically was born; for a type of agriculture that contains the value of respect for “the living”.

-Elena Pantaleoni, La Stoppa

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.



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