La Stoppa Trebbiolo (750ml)
The La Stoppa estate comprises 32 hectares of vines along with just as much forested area. The property’s viticultural origins date back to the late 19th century when its then owner planted it to Bordeaux varieties. In the early 1970s the Pantaleoni family purchased the property. Elena Pantaleoni joined her father in his work in the vineyards and winery full time in 1991 and is the present day owner. In the mid 1990s when the push to plant international grapes was strong, Elena made the decision to pull out the non-native varietals and replaced them with local grapes like Barbera, Bonarda and Malvasia. The last of the Bordeaux varietals were all replaced in 2005 and today La Stoppa focuses solely on indigenous Emilian grapes that are suited to their terroir.
Field berries and plums, medium bodied with lovely acidity and medium tannins. The palate combined fruit and animal notes, plum and cassis accents melt in a supple and fresh mouthfeel.
Trebbiolo is a blend of 60% Barbera and 40% Bonarda (also known as Croatina.) It is made from a selection of the more productive vines on the estate, lying lower toward the valley floor and producing bigger berries as compared to the older hilltop vines from which La Stoppa’s long-aged La Macchiona is made. The soils are of heavy, silty, iron-rich clay. The vines are farmed organically and harvested by hand. The grapes are destemmed, gently crushed and fermented with native yeasts in stainless steel and concrete tanks. Maceration with the skins lasts around 20 days. The wine is aged in tank and does not go through malolactic fermentation. This is the only La Stoppa red to see a tiny addition of sulfur and a light filtration at bottling. The name “Trebbiolo” is derived from the nearby Trebbia river and valley. The wine is bottled as a Vino Rosso as per Elena Pantaleoni’s choice with forgo DOC regulations, it does however, lie within the Gutturnio Fermo DOC (which is a locally known and respected appellation for Barbera/Bonarda blends.)