La Stoppa, Macchiona, IGT Emilia, Magnum, Italy 2009
Now here’s a neat one. This half Bonarda, half Barbera blend from Emilia in Italy has got all the depth, power and underbrush that one might want if you’re feeling like taking a walk on the wild side. It sees indigenous yeast fermentation and 30 days of maceration on the skins before it spends a minimum of 2 years in the bottle without seeing any filtration. Crunchy. Juicy. Savoury. Funky.
If you like your wine meaty, fruity and bold, this wine will have you swinging from vine to vine like Tarzan. A textural phenomenon and a flavour adventure that is sure to pair perfectly with your favourite barbecued meats or heartier rustic dishes like cassoulet. Give it a shot, but make sure to give it some air before you serve it. Decant for about a half hour to soothe the animal within. Enjoy!
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