La Stoppa 'Macchiona' 2012
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Press 2 • March 2023 Direct Press Selection
Nose: pickled briny, VA, dusty, rustic
Palate: High acid, low tannin, little VA, strawberry, black tea, umami, rusty dried iron gates, arid environment
La Stoppa has a long and rich history in the Emilia-Romagna region in Northern Italy. Founded over a century ago Elena Pantaleoni began to lead the winery in the mid 90’s that her family acquired in 1973. The vineyards are farmed organically according to the Suolo and Salute method. The average age of the vines and poor soils lend to a lower yield and higher concentration of character in the grapes. The wines are made with a minimalist approach in the cellar.
All the vineyard work is conducted by hand to ensure that great attention is paid to the selection of the grapes that make it into the wine. The younger grapes make their way into younger wines like the Trebbiolo and the older vines lend their grapes to producing long-aging wines as in the 2012 Macchiona. Since the mid 90’s when Elena took the helm the winery made the decision to cultivate primarily local varieties such as Barbera and Bonarda for their red grapes, Malvasia di Candia Aromatica, Ortrugo and Trebbiano for white grapes.
The Macchiona is Barbera and Bonarda macerated on the skins for 30 days using only indigenous yeasts, fermented in stainless steel vats, and matured in Slavonian oak for 12 months and aged a further minimum of 2 years in the bottle. This long aging and maceration results in a beautiful meaty iron laden wine with aromas of raunchy wild berries, pickled okra, dusty rustic spices and finishes with a note of sour cherries with just enough umami and tannin to make it a contender for heavier fare like braised meats and rich cheeses. The wines of La Stoppa are truly characters in and of themselves, each occupying a specific mood with an alluring charisma that cultivates enthusiasts the world over. Jeremy Hernandez
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