La Stoppa
Trebbiolo Rosso
| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 60% Barbera, 40% Croatina |
| Aging | Ageing in stainless steel and concrete tanks. |
- Grape varieties: 60% Barbera and 40% Croatina grapes, still red wine from the Piacenza hills
- Organic farming: natural cover cropping, without the use of chemical fertilisers or pesticides
- Fermentation: spontaneous process with indigenous yeasts for an authentic character
- Maceration and ageing: 20 days in contact with the skins; maturation in steel and concrete
- Flavour and pairings: fruity and structured taste; ideal with cured meats and pork, decant for one hour
Description
Wine profile
La Stoppa’s Trebbiolo Rosso is a still red Table Wine from Emilia born from an authentic blend of Barbera and Croatina, an expression of the Colli Piacentini. This red stands out for its adherence to organic farming principles and the Triple A protocol. On the palate, it offers a direct, well-structured and robust style, supported by a distinctive fruity fullness that defines its character. It is an artisanal wine designed to provide an immediate and sincere interpretation of the terroir.
Origin
The grapes come from the vineyards of Ancarano di Rivergaro, in Emilia-Romagna, where the vines reach forty-five years of age. The silty clay soils ensure the structure and gustatory strength typical of local varieties. Agronomic management respects natural rhythms through spontaneous grassing and the absence of systemic treatments or synthetic fertilisers. This attention to the soil makes it possible to preserve the integrity of the fruit and enhance the territorial identity of the area.
Production
Vinification follows a rigorous artisanal approach, starting with a careful selection of grapes harvested from valley floor sites. The process begins with spontaneous fermentation activated by indigenous yeasts, followed by maceration on the skins for approximately twenty days. The entire cycle, including the subsequent ageing in steel and concrete, avoids the use of barrels to keep the varietal fragrance intact. The result is a straightforward glass, ideal for pairing with cured meats and pork-based recipes.
History and interesting facts
Created in 1988 by Giulio Armani for the La Stoppa estate, Trebbiolo Rosso has an evocative name that recalls the ancient farmyard used for threshing. This historic wine is based on showcasing vines that are up to 45 years old. Among the most prestigious highlights is the exceptional score of 94/100 awarded by Vinous to the 2023 vintage.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
05 - 10 years
Decanting time:
1 hour
- Start up year: 1973
- Oenologist: Giulio Armani
- Bottles produced: 160.000
- Hectares: 30
In 1973 La Stoppa was bought by the Pantaleoni family, and from the mid-nineties, Elena Pantaleoni leads the company. Elena, flanked by Giulio Armani, focused the work in the vineyards, managed accordingly to the organic method certified by Suolo and Salute. The naturally low yields, due to the average age of the vines and the poor soil, and the intrinsic quality of the grapes make it possible to obtain very characterized wines, born in the vineyard and transformed in the cellar through a minimalist approach. Read more
| Name | La Stoppa Trebbiolo Rosso |
|---|---|
| Type | Red green still |
| Denomination | VdT |
| Size | 0,75 l |
| Alcohol content | 13.0% by volume |
| Grape varieties | 60% Barbera, 40% Croatina |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | La Stoppa |
| Story | History and interesting facts Created in 1988 by Giulio Armani for the La Stoppa estate, Trebbiolo Rosso has an evocative name that recalls the ancient farmyard used for threshing. This historic wine is based on showcasing vines that are up to 45 years old. Among the most prestigious highlights is the exceptional score of 94/100 awarded by Vinous to the 2023 vintage. |
| Origin | Ancarano di Rivergaro (Piacenza Hills, Piacenza, Emilia-Romagna, Italy) |
| Soil composition | Silty clay |
| Cultivation system | Single Guyot and GDC |
| Plants per hectare | 4,000–6,000 vines per hectare |
| Fermentation | About 20 days |
| Production technique | Organic farming with spontaneous cover cropping; spontaneous fermentation with indigenous yeasts; skin maceration for approximately 20 days in steel and concrete tanks; ageing in steel and concrete. |
| Wine making | Spontaneous fermentation with indigenous yeasts and maceration on the skins for approximately 20 days in steel and/or concrete tanks; ageing in steel and concrete. |
| Aging | Ageing in stainless steel and concrete tanks. |
| Year production | 60000 bottles |
| Allergens | Contains sulphites |