描述
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.
详情
服务于：
14 -16 °C.
长寿：
05 - 10 years
醒酒时间：
1 hour
搭配
Meat
Cheese
Pork
生产者
La Stoppa
来自这个酒庄
- 创办年份: 1973
- 酿酒师: Giulio Armani
- 生产的瓶子: 160.000
- 公顷: 30
La Stoppa is a long-established estate, founded over a century ago. Situated in the Emilia-Romagna region of Northern Italy, its vineyards stretch along the Trebbiola Valley, not far from the Trebbia river in the province of Piacenza. The estate extends over 58 hectares, of which 30 are planted to vines, and the remaining 28 are left to nature.
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. 阅读更多
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. 阅读更多
| Name | La Stoppa Trebbiolo Rosso 2023 |
|---|---|
| Type | Red green still |
| Denomination | VdT |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 13.5% 按体积 |
| 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 |