La Stoppa Trebbiolo Rosso 2019

This is a natural wine without added yeasts and with very little, or no added sulphites. This leads to wines with great purity of fruit but might also lead to more outspoken aromas. Beware that this style might be different from what you are used to when drinking conventional wines.

La Stoppa – Emilia-Romagna La Stoppa estate was established over a century ago, in the northern region of Emilia-Romagna. The estate spreads over 58 hectares of oak, chestnut and acacia forest and 30 hectares of vines. A century ago, the owner who gaves his name to their famous orange wine, Giancarlo Ageno decided to plant French varietals and bottling his wines with italianized names such as “Bordò” or “Pinò”. In 1973, the estate was bought by the Pantaleoni family who renovated the cellar and restructured the vineyard, starting with organic agriculture and the revival of indigenous grapes. The vineyards is mostly old vines on a poor soil and produces very little but of a very high quality. Winemaking is approached in the same way, minimal intervention for a natural expression of the grapes’ origin. Nowadays, La Stoppa focuses on varietals such as Barbera, Bornarda or Malvasia di Candia Aromatica but kept the tradition of vinifying bordeaux grapes Cabernet Sauvignon, Merlot and Sémillion. Those grapes have found a new home since cuttings were brought in the 1800’s and make wines of great depth. I.G.T. Emilia Rosso “Trebbiolo” 2019 Vineyard: parcel around the medieval tower of the estate Grape variety: 3 to 20 years old vines, 60% Barbera and 40% Bonarda Terroir: clay and silt Winemaking: 20 days on skins, fermented in stainless steel tanks.

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