Emilia Rosso Macchiona Dieciannidopo
- Red
- 50% Barbera, 50% Bonarda
Winemaking Information
The juice is fermented with native yeasts and without sulfur in concrete and stainless steel with maceration on the skins for 45 days. The wine is then aged for approximately three years in large (10-20 hL) Slavonian oak botti and then bottled and aged for at least two more years before release.
SO2: No sulfur added to the wine
Fining/Filtration: Unfined/Unfiltered
Vineyard Information
Appellation: Emilia IGT
Soil Composition: Clay
Farming: Organic (certified)
Fun Facts: Macchiona is made available when deemed ready to drink, frequently resulting in non-sequential releases. In this case, because the 2002 vintage was a dificult one, the wine was monitored and finally deemed ready after 10 years of aging.
Thanks to importer Louis/Dressner for details above