50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the 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 grasses between rows. The fruit is harvested by hand, then destemmed and crushed. The juice is fermented with native yeasts and without sulfur; maceration with the skins lasts approximately a month. The wine is aged for 2 years in 10-to-20-hectoliter botti of Slavonian oak. It is bottled unfiltered and aged for 2 more years before release. The wine is classified as IGT Emilia.