La Stoppa Emilia Rosso Trebbiolo

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Winemaker: Giulio Armani

Appellation: Emilia-Romagna, Italy

Grape Varieties: Barbera, Bonarda

The name Trebbiolo is derived from the name of the nearby Trebbia River valley. It IS NOT a blend of Trebbiano and Nebbiolo! 

The vines are planted in heavy clay.

Natural fermentation with indigenous yeasts and maceration on the skins, in stainless steel and concrete tanks, for 20 days. It continues aging in stainless steel and concrete.

La Stoppa is a 50 hectare property located in northwest Emilia-Romagna. Founded in the late 19th century by a wealthy lawyer named Gian Marco Ageno, the estate is currently run by Elena Pantaleoni and head vignaiolo Giulio Armani. 32 hectares of vines are planted in Barbera and Bornada for red, as well as a small amount of Malvasia di Candia, Ortrugo and Trebianno for whites. Today, the wines produced from La Stoppa are typically Emilian, but this wasn't always the case; moving forward occasionally means taking a step back. 

In 1996, Elena and Giulio decided to replant the entirety of their estate in Barbera and Bonarda, both typical and suited grapes for the region. Interestingly, the prior owner had taken post phylloxera replanting as an opportunity to experiment with noble grapes from around the world which, amongst others, included Chardonnay, Sauvignon Blanc, Pinot Noir, Tokay and Pinot Gris.  Elena's father purchased the estate in 1973, and for 20 years these varieties were vinified and bottled individually as mono-cépage releases. But after much reflection, it was decided that these varietals ripened too early and were not resistant enough to the region's hot climate. It was all Barbera and Bonarda from there.