This iconic cuvée from Emilia Romagna's La Stoppa is named for an old farmhouse in the midst of the vineyard. 50% Barbera and 50% Bonarda, 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. 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.
