The entry-level, super over-delivering red from a highly regarded natural winery in Emilia. A blend of the two red varieties La Stoppa grows organically in the estate vineyards, 60% Barbera and 40% Bonarda. Sourced from the younger vines, 5-20 years old, which are their most productive period. Fermented with native yeasts with 20 days of maceration. Made completely without any added sulfur and never filtered.
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