La Stoppa Trebbiolo Rosso 2023

La Stoppa Trebbiolo Rosso 2023

La Stoppa
$28.00

Grape: Barbera, Bonarda
Vintage: 2023
Type: Red

This low-intervention red wine is a vibrant blend of barbera and bonarda harvested from organic estate vineyards in Emilia-Romagna. The winemaking team follows a strict hands-off philosophy, using spontaneous fermentation driven by native wild yeasts in neutral containers. The fruit undergoes a gentle maceration to prioritize high-toned aromatics and freshness over heavy extraction. The liquid matures entirely in stainless steel and cement vats to preserve a pure, un-oaked regional fruit profile.

It displays a clear ruby color, releasing a fresh bouquet of red berries, sweet cherry, and wild herbs. On the palate, the light-to-medium body is juicy and lively, pairing tart red fruit flavors with a supple tannin framework. Savory notes of damp earth and ground pepper add a subtle depth across the clean mouthfeel. An energetic thread of natural acidity keeps the texture thoroughly refreshed. It concludes with a crisp, refreshing, and spicy finish.

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 farming has been organic since the early 1990's; certification came in 2008.  Elena Pantaleoni, a dedicated, intelligent and passionate grower, works closely with her enologist Giulio Armani to craft wines expressive of place and grape. Work in the cellar is minimal. Fermentation is entirely with native yeasts; maceration with skins is lengthy; little to no sulfur is used; wines are aged in a range of  Slavonian oak botti and used French barriques; reds are not filtered before bottling; and bottle aging is extended. Elena eschews any DOC classifications, choosing the IGT path instead; she feels that the DOC regulations are too broad in terms of permitted varieties, geographical bounds and production techniques, and not conducive to thoughtful, artisanal winegrowing and winemaking, the priority at the La Stoppa estate.