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| Producer | La Stoppa |
| Country | Italy |
| Region | Emilia-Romagna |
| Varietal | Blend |
| Vintage | 2020 |
| Sku | 1110745 |
| Size | 750ml |
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Tasting Notes: The La Stoppa Trebbiolo Rosso is 60% Barbera and 40% Croatina destemmed and fermented with native yeasts in stainless steel with a 20-day skin maceration. The wine is aged in stainless steel; no sulfur at any point in the process. Dark purple in color with wild, earthy yeastiness on the nose, hints of vanilla mixed with rustic sweet-leathery notes. Aromas of small berries, blackberries and myrtle. Dryish on palate, which is meaty, spicy, with refreshing acidity.
Estate History: La Stoppa is an old winery in Emilia Romagna originally founded by a wealthy lawyer in the late 1800's. Elena Pantaleoni's father purchased the vineyards back in the early 70's. Elena eventually took the estate over and in 1996 she and head wine maker Giulio Armani decided to replant the entire 32 hectare estate with traditional grape varieties: Barbera and Bonarda. At some point in the past the vineyards had been replanted with international varieties but Elena and Giulio felt those grapes just didn't handle Emilia's climate as well as the native grapes did. That decision to turn their backs on modern commercial winemaking set them on a path to focus more and more on local traditional wine making.
The place that really brought natural wine making into its own in Emilia-Romagna; these folks have been making delicious, low-to-no added sulfer wines for decades, and their love of the native grapes of Central Italy is obvious. When the juice is this good, the winemaker only needs to stand aside.
