La Stoppa IGT Emillia Rosso Macchiona, another badass woman winemaker
50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of this Italian vineyard, Macchiona is La Stoppa's flagship red. 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. The fruit is harvested by hand, then destemmed and crushed. The juice is fermented with native yeasts and without sulfur in concrete and stainless steel; maceration with the skins lasts 45 days. The wine is aged for about 3 years in 10-to-20-hectoliter Slavonian oak botti. It is bottled unfiltered and aged for at least 2 more years before release; vintages are often not released in sequence.