Macchiona 'Dieciannidopo' La Stoppa 2002
Artisanal"Macchiona Dieciannidopo" by La Stoppa is a red wine from Emilia that is worth waiting for over time. Daughter of a critical vintage, accepted the challenge of giving the best of herself in the bottle, coming out 10 years later. On the nose it is deep and recognizable with wet earth and autumn leaves brezees, of blackberry and ripe cherry, of leather and licorice. In the mouth is still sustained by lively freshness, it vibrates and destabilizes by tension and finesse.
The "Dieciannidopo" Macchiona La Stoppa is an emblematic and engaging red, a compendium of the artisanal dimension of the Piacenza hills. When talking about territorial and expressive liquids, one cannot help but think of the vibrant Emilia reality of Elena Panaleoni and the renowned figure of Giulio Armani. Giulio is the perfect representative of the winemaker-farmer, in the noblest sense of the term, and has always prioritized careful observation and experience over mere theoretical application. The meeting with Elena Pantaleoni, a sensitive and determined woman, as well as the owner of several hectares of vineyard in Rivergaro inherited from her father, has given rise to one of the most significant partnerships concerning the world of artisanal wine, leaving us tangible testimonies in liquid form. Romantic bottles, not for everyone, mind you, but with the rare power to make those who approach them with the ability to listen, patience, and without preconceptions fall in love. The same patience that led Elena and Giulio to wait in the cellar for their most restless creation, releasing it precisely ten years after the harvest, only when deemed ready. Never was a choice more appropriate, we feel compelled to add.
The Macchiona "Dieciannidopo" is the result of a typical Piacenza blend, composed equally of Barbera and Bonarda. Regarding agriculture, Giulio and Elena's approach is categorical and uncompromising: absolute respect for vineyard and territory, banning the use of any chemical or synthetic substances, so that grape and territory speak without filters. In the cellar, the approach is consequential, therefore after careful manual harvesting, spontaneous fermentations are carried out, long macerations (40 days in this case) and no clarification or filtration. The aging takes place for 12 months in 40-hectoliter wooden vats and, in the case of this gem, rests in glass for 10 years before being marketed.
ranges from ripe fruit to blood notes, from leather to licorice, but what strikes indelibly is the earthy and grounded dimension of the liquid, which unmistakably leads back to its place of origin. On the palate, the wine is vibrant, driven by an untamed freshness and sculpted tannin. It leaves an incredibly long legacy, not only in the mouth but in memory. A unique experience, to be tried at least once in a lifetime.