La Stoppa Trebbiolo Rosso

Drink it now or cellar for up to 5 years. No need to decant.

Located in the Piacenza Hills of Emilia-Romagna, the La Stoppa winery was founded in the mid-19th century and later came into the possession of the Pantaleoni family in the 1970s. Today, Elena Pantaleoni, with the assistance of winemaker Giulio Armani, produces excellent organic wines that reflect a rich winemaking tradition and serve as a pure expression of the terroir.

La Stoppa Trebbiolo Rosso is a youthful, convivial wine, crafted from a blend of Barbera and Bonarda (with a slight predominance of the former). The vines, ranging from 10 to 45 years old, are organically farmed, without the use of synthetic chemicals, and draw their nourishment from clay-silt soils. Following the harvest and a maceration period of approximately 20 days in a mix of steel and concrete vats, the wine undergoes spontaneous fermentation, driven by indigenous yeasts.

In the glass, the wine displays a clear, brilliant ruby ​​hue. Its aromatic profile is fresh and fragrant, characterized by notes of red fruit, complemented by subtle vegetal undertones and hints of forest floor. On the palate, it is juicy, lively, and well-structured, boasting a good body and seamlessly integrated tannins. It is rustic and approachable, pairing beautifully with pasta dishes in tomato sauce, meatballs, and cured meats.