In ancient times the farm was divided into two bodies, one called Stoppa, the other Macchiona: a farmhouse located in the middle of old vineyards that are home to the most traditional red varieties of Colli Piacentini.
The 2010 Macchiona is a beautiful blend of 50% Barbera, 50% Bonarda. Maceration on the skins for 30 days using only indigenous yeasts. Fermented in stainless steel vats. Matured in Slavonian oak for 12 months and a further minimum of 2 years in the bottle.
Expect full-bodied wine with deep, complex and evolved bouquet of red and dark berries, underbrush, balsamic notes and herbs. Long finish with tertiary aromas between smoky and ethereal.
