Great life for barbera with 10 years. A bit of Brett that blew off after an hour. Fresh and juicy still and easy to drink. Great with tomato anything.
Great life for barbera with 10 years. A bit of Brett that blew off after an hour. Fresh and juicy still and easy to drink. Great with tomato anything.
Jul 21st, 2017 2007 La Stoppa 'Macciona' Barbara/Bonarda. I've never tasted a wine more natural and alive. Elena's got more styleé than a laser jet got fonts.
2007 La Stoppa 'Macciona' Barbara/Bonarda. I've never tasted a wine more natural and alive. Elena's got more styleé than a laser jet got fonts.
2 people found it helpful Aug 21st, 2014 Very cool igt. Deep purple extraction and rustic layered spicy dark fruit. Lots of organic minerality.
Very cool igt. Deep purple extraction and rustic layered spicy dark fruit. Lots of organic minerality.
1 person found it helpful Apr 30th, 2015 I forgot Delectable existed for a minute. I love this wine. Tuscan-ish scorched earth notes with ripe black cherry and licorice. Delish.
I forgot Delectable existed for a minute. I love this wine. Tuscan-ish scorched earth notes with ripe black cherry and licorice. Delish.
Dec 4th, 2016 Barbera and Bonarda blended to perfection. Robust dark fruit, balanced with wet earthiness and fresh acidity.
Barbera and Bonarda blended to perfection. Robust dark fruit, balanced with wet earthiness and fresh acidity.
Oct 15th, 2014 Holy moly this is seriously delicious.
Holy moly this is seriously delicious.
May 25th, 2014 Old vine Barbera + Bonarda. Deep, spicy, well balanced
Old vine Barbera + Bonarda. Deep, spicy, well balanced
Mar 16th, 2014 David McDuff
Wine Blogger McDuff's Food & Wine Trail, Importer David Bowler Wines
Macchiona is always a barbera/bonarda blend.
Macchiona is always a barbera/bonarda blend.
Feb 2nd, 2016 David McDuff
Wine Blogger McDuff's Food & Wine Trail, Importer David Bowler Wines
2007 vintage. This is roughly 50/50 Barbera and Bonarda. Open since Wednesday (5 days) and still delicious. #sanssoufre #lastoppa
2007 vintage. This is roughly 50/50 Barbera and Bonarda. Open since Wednesday (5 days) and still delicious. #sanssoufre #lastoppa
Mar 9th, 2015 
Emilia-Romagna, Italy
