La Stoppa
La Stoppa Trebbiolo Rosso 2023
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| Denomination | VdT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 60% Barbera, 40% Bonarda |
| Aging | In stainless steel and concrete tanks. |
Description
The younger version of the traditional blend of Colli Piacentini, obtained from the local varieties Barbera and Bonarda, born from the selection of the bigger berries, from the youngest and lower parts of the vineyards.
Serve at:
14 -16 °C.
Longevity:
05 - 10 years
Decanting time:
1 hour
Producer
La Stoppa
From this winery
- Start up year: 1973
- Oenologist: Giulio Armani
- Bottles produced: 160.000
- Hectares: 31
La Stoppa has been around since the end of the 19th Century and previously belonged to a Genoese shipowner who was, even at that time, in producing quality wines, using International grape varieties such as Sémillon, Sauvignon, Merlot, Pinot Noir and Cabernet Sauvignon. The Pantaleoni family bought it in 1973 and continues along the road already mapped out but also invested in traditional grape varieties such as Barbera, Bonarda and Malvasia. Today the company covers 50 hectares of which about 30 are vineyards. It specializes in the production of aged red wines and dessert wines. The management company is headed by Elena Pantaleoni with the collaboration of oenologist Giulio Armani.
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Meat
Cheese
Pork
| Name | La Stoppa Trebbiolo Rosso 2023 |
|---|---|
| Type | Red green still |
| Denomination | VdT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% by volume |
| Grape varieties | 60% Barbera, 40% Bonarda |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | La Stoppa |
| Origin | Ancarano di Rivergaro (Piacenza) |
| Soil composition | Clayey loamy. |
| Cultivation system | Simple Guyot and GDC. |
| Plants per hectare | 4,000-6,000 |
| Production technique | Organic, natural green cover between the rows. No fertilizing, weed killers or pesticides. |
| Wine making | Maceration on the skins for about 20 days in stainless steel and/or concrete vats. Spontaneous fermentation with indigenous yeasts. |
| Aging | In stainless steel and concrete tanks. |
| Allergens | Contains sulphites |
