La Stoppa

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La_Stoppa_Logo.gif The natural wines of La Stoppa are amongst the most sought after in Italy. Guided by the intelligent and passionate owner Elena Pantaleoni and Renaissance man, winemaker Guilio Armani the small family owned estate which is located in the Trebbiola valley, not far from the river Trebbia, in the province of Piacenza. The estate practices organic viticulture with only copper and sulphur treatments used in the vineyard.

The vines are guyot trained and are planted at a density of 6000 vines per hectare producing incredibly low yields. The vineyard is planted to the local varieties Malvasia di Candia, Ortuga, Trebbiano, Bonarda, Barbera and also small parcels of Cabernet Sauvignon and Merlot which were introduced a over hundred years ago by the French. All of the grapes are hand harvested and the winemaking process is in tune with the natural wine philosophy, no yeast additions, no fining, no filtration and sulphur only used at bottling for the young wines and Malvasia frizzante and none at all for the rest.

The Malvasia is in made in a lightly frizzante style, with a delicate sweetness and bright finish. The orange hued Ageno is made from 35 year old Malvasia di Candia, Ortuga & Trebbiano vines and spends 10 months on skins giving a wine of incredible perfume and explosive flavour.

The Gutturnio is a blend of 60% Barbera and 40% Bonarda, a very traditional style of the region which is fresh, vibrant, delicious and lightly sparkling. The Macchiona is 50% Barbera & 50% Bonarda blend from vines planted in 1973 and shows the depth of flavour and balance that only old vines can bring.

Region: Piacenza, Emilia-Romagna
Country: Italy