Macchiona 'Dieciannidopo' La Stoppa

Produced in Emilia Romagna, this wine reflects a genuine sense of place. With 14% alcohol content, it offers a full-bodied and robust structure. Crafted from Bonarda 50% and Barbera 50%, this wine expresses the unique terroir characteristics. It displays rich color intensity with complex aromas and a persistent finish. The fruit is sourced from vineyards between 15-40 years old, in Rivergaro, on loamy and clayey soils. Organic farming. Vinification: 40 days of skins maceration in steel or concrete tanks and alcoholic spontaneous fermentation in oak casks of 15-20 hl. Bottling without filtration or sulphites added. The wine is aged at least 12 months in 40 hl casks then 10 years in bottle. A wine embodying Emilia Romagna's easy-drinking, food-loving character.