La Stoppa IGT Emilia Rosso "Macchiona" (LIBRARY) 2009 Bottle:1 phenolic structure and a salty-mineral

phenolic structure and a salty-mineral finish

you think to yourself anything that looks like rubies and smells like cherries is bound to be a winner

but a slightly short finish

with Meyer lemon peelinfused acidity driving an appealing range of flavors

in the southern part of the province of Vicenza

La Stoppa IGT Emilia Rosso "Macchiona" (LIBRARY) 2009 Bottle:1 phenolic structure and a salty-mineral50% Barbera 50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, La Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to 45 years old), grown on heavy, silty clay limestone soils and farmed organically. The fruit is harvested by hand, then destemmed and crushed. The juice is fermented with native yeasts and without sulfur in tank. Maceration lasts around 40 days. Its color alone, a