La Stoppa Macchiona Emilia Rosso, 2016 ct pilsner bright natural acidity of the

bright natural acidity of the grape as well as the site as a whole

and pickled red onions

The perfect wine for an early spring

with a delicate dryness in the finish

generous wild red fruit and herb aromas with cassis sweetness

La Stoppa Macchiona Emilia Rosso, 2016 ct pilsner bright natural acidity of theThis wine is equal parts Barbera and Bonarda, made from 65 year old vines, grown organically. No sulfur is added at all. La Stoppa releases this wine when it is ready to drink, making it a rare treat for the senses. The wine is fermented in stainless steel and concrete, and then goes through a long aging process, seeing three years in large Slavonian oak, and two more in bottle. It is drinking perfectly right now. If you're as lucky as we were when