La Stoppa Trebbiolo Rosso 2023
La Stoppa Trebbiolo Rosso originates from Italy, specifically from the Emilia-Romagna region in the northwest province of Piacenza. The estate was founded in the late 19th century by Giancarlo Ageno, a wealthy lawyer who first identified the area's viticultural potential. Since 1991, it has been run by Elena Pantaleoni and head winemaker Giulio Armani, who shifted the estate away from international varieties to focus exclusively on indigenous grapes better suited to the local climate. Their winemaking philosophy centers on a non-interventionist approach, utilizing organic farming, spontaneous fermentations with native yeasts, and minimal use of sulphur.
Wine Description
Trebbiolo Rosso is considered the estate's 'everyday' wine, typically made from younger vines aged between 10 and 45 years. It presents a brilliant ruby or deep purple colour in the glass. The sensory profile is vibrant and aromatic, featuring notes of fresh red berries, dark cherry, and plum, layered with earthy undertones of undergrowth, wild herbs, and a hint of spice. On the medium-bodied palate, it is juicy and racy with a firm backbone of acidity and gentle tannins.
Varietal Composition: A traditional blend of 60% Barbera and 40% Bonarda (Croatina).
ABV: Typically between 12.5% and 13.5% depending on the vintage.
Organic Status: The estate has been farmed organically since the early 1990s and received official certification in 2008.
Stylistic Notes: Unlike the estate's other reds that age for many years, Trebbiolo is fermented in stainless steel or cement tanks with approximately 20 days of skin maceration and is released the summer after harvest to maintain its freshness.
La Stoppa Trebbiolo Rosso originates from Italy, specifically from the Emilia-Romagna region in the northwest province of Piacenza. The estate was founded in the late 19th century by Giancarlo Ageno, a wealthy lawyer who first identified the area's viticultural potential. Since 1991, it has been run by Elena Pantaleoni and head winemaker Giulio Armani, who shifted the estate away from international varieties to focus exclusively on indigenous grapes better suited to the local climate. Their winemaking philosophy centers on a non-interventionist approach, utilizing organic farming, spontaneous fermentations with native yeasts, and minimal use of sulphur.
Wine Description
Trebbiolo Rosso is considered the estate's 'everyday' wine, typically made from younger vines aged between 10 and 45 years. It presents a brilliant ruby or deep purple colour in the glass. The sensory profile is vibrant and aromatic, featuring notes of fresh red berries, dark cherry, and plum, layered with earthy undertones of undergrowth, wild herbs, and a hint of spice. On the medium-bodied palate, it is juicy and racy with a firm backbone of acidity and gentle tannins.
Varietal Composition: A traditional blend of 60% Barbera and 40% Bonarda (Croatina).
ABV: Typically between 12.5% and 13.5% depending on the vintage.
Organic Status: The estate has been farmed organically since the early 1990s and received official certification in 2008.
Stylistic Notes: Unlike the estate's other reds that age for many years, Trebbiolo is fermented in stainless steel or cement tanks with approximately 20 days of skin maceration and is released the summer after harvest to maintain its freshness.
Original: $26.16
-65%$26.16
$9.16Description
La Stoppa Trebbiolo Rosso originates from Italy, specifically from the Emilia-Romagna region in the northwest province of Piacenza. The estate was founded in the late 19th century by Giancarlo Ageno, a wealthy lawyer who first identified the area's viticultural potential. Since 1991, it has been run by Elena Pantaleoni and head winemaker Giulio Armani, who shifted the estate away from international varieties to focus exclusively on indigenous grapes better suited to the local climate. Their winemaking philosophy centers on a non-interventionist approach, utilizing organic farming, spontaneous fermentations with native yeasts, and minimal use of sulphur.
Wine Description
Trebbiolo Rosso is considered the estate's 'everyday' wine, typically made from younger vines aged between 10 and 45 years. It presents a brilliant ruby or deep purple colour in the glass. The sensory profile is vibrant and aromatic, featuring notes of fresh red berries, dark cherry, and plum, layered with earthy undertones of undergrowth, wild herbs, and a hint of spice. On the medium-bodied palate, it is juicy and racy with a firm backbone of acidity and gentle tannins.
Varietal Composition: A traditional blend of 60% Barbera and 40% Bonarda (Croatina).
ABV: Typically between 12.5% and 13.5% depending on the vintage.
Organic Status: The estate has been farmed organically since the early 1990s and received official certification in 2008.
Stylistic Notes: Unlike the estate's other reds that age for many years, Trebbiolo is fermented in stainless steel or cement tanks with approximately 20 days of skin maceration and is released the summer after harvest to maintain its freshness.
