La Stoppa Trebbiolo Rosso 2021

La Stoppa Trebbiolo Rosso 2021

La Stoppa
$24.00

Grape: Barbera, Bonarda
Vintage: 2021
Type: Red

This natural red wine represents an accessible estate blend of barbera and bonarda grapes from Emilia-Romagna. Elena Pantaleoni manages the certified organic vineyards using low-intervention protocols to protect a transparent look at the terroir. The hand-harvested grapes are destemmed and ferment spontaneously with native vineyard yeasts, undergoing a twenty-day skin maceration. The final blend matures entirely inside stainless steel and cement vats, completely bypassing oak wood manipulation.

It pour a bright ruby color, releasing wild, savory aromatics of black raspberry, sweet balsamic, and fresh potting soil. On the palate, the light-to-medium body is juicy and direct, focusing on a playful, peppery fruit presentation. Mild, dusty tannins provide a gentle structural grip across the fluid mouthfeel without feeling heavy. A clean thread of natural acidity runs through the center, keeping the texture refreshed. It finishes dry with a distinctive natural appeal.

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.