La Stoppa Macchiona 2009 (750ml)

  • Wine Type

    Red Wine

  • Country


  • Size


  • Food Pairing

    CharcuterieChickenPasta Bolognese

  • Grape


  • Region


  • Sub-Region


The La Stoppa estate comprises 32 hectares of vines along with just as much forested area.  The property’s viticultural origins date back to the late 19th century when its then owner planted it to Bordeaux varieties.  In the early 1970s the Pantaleoni family purchased the property.  Elena Pantaleoni joined her father in his work in the vineyards and winery full time in 1991 and is the present day owner.  In the mid 1990s when the push to plant international grapes was strong, Elena made the decision to pull out the non-native varietals and replaced them with local grapes like Barbera, Bonarda and Malvasia.  The last of the Bordeaux varietals were all replaced in 2005 and today La Stoppa focuses solely on indigenous Emilian grapes that are suited to their terroir.   

Tasting Notes

Alluring and layered cooked red fruit on the nose (raspberries, cherries, strawberries) with whisps of anise and potting soil carrying through to the palate. Well-integrated tannins on the palate from long elevage and bottle age.


Previously, the estate was divided into two bodies, La Stoppa and Macchiona.  Macchiona is the name of a farmhouse found amidst the vines on the estate.  This iconic wine from La Stoppa is a blend of 50% Barbera and 50% Bonarda, 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. Spontaneous fermentation with indigenous yeasts, aged in Slavonian oak barrels of 10 and 20 hectolitres as well as 40 hectolitre wooden tanks, and then aged in bottle for a time necessary, no filtration or sulphites added.  40 days maceration on skins in stainless steel and/or cement tanks.  

A product image for La Stoppa Macchiona 2009


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