Previously, the estate was divided into two bodies, La Stoppa and Macchiona. Macchiona is the name of a farmhouse found among the most traditional red grape vineyards of the Colli Piacentini, the qualities of which are most faithfully reflected in this wine.
Classification: Emilia Rosso Indicazione Geografica Tipica
Varieties: Barbera 50% Bonarda 50%
First Production: 1973
Agriculture: Organic, natural green cover between the rows. No fertilizing, weed killers or pesticides
Soil Type: Clay Silt
Trellis System: Simple Guyot
Age of vines: 15 and 40 years
Density: 4000/6000 plants per hectare
Vinification: 40 days maceration on skins in stainless steel and/or cement tanks
Fermentation and aging: 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 .
Average production: 25 000 bottles, 500 magnums, 100 double magnums