La Stoppa is a well-established estate with a rich history dating back over a century. Located in the Emilia-Romagna region of Northern Italy, its vineyards are nestled in the picturesque Trebbiola Valley near the Trebbia river in the province of Piacenza.
The estate covers 58 hectares, with 30 dedicated to vineyards and the remaining 28 left in their natural state.
In the late nineteenth century, lawyer Giancarlo Ageno recognized the potential of the land for winemaking, leading to the production of distinctive wines with intriguing names like Bordò, Bordò bianco, and Pinò. In 1973, the Pantaleoni family acquired La Stoppa, and since the mid-nineties, Elena Pantaleoni has been at the helm of the company. Alongside Giulio Armani, Elena has focused on vineyard management following organic practices.
The combination of naturally low yields, influenced by the vineyards' age and the unique soil composition, along with the exceptional quality of the grapes, allows La Stoppa to craft wines that truly reflect their terroir. This minimalist approach ensures that the wines are a genuine expression of the vineyard, showcasing their distinct characteristics.
The vineyard is meticulously cared for through a hands-on approach, emphasizing quality and sustainability. Theirs cultivation practices focus on allowing the plants to thrive naturally, without the use of fertilizers or herbicides. Instead, they rely on sulfur and copper treatments to maintain plant health. Every step of the process, from pruning and tying to selective harvesting, is carried out by hand to ensure the highest standards of grape selection.
Their commitment to showcasing the best of their local terroir is reflected in their choice to primarily cultivate Barbera, Bonarda, Malvasia di Candia Aromatica, Ortrugo, and Trebbiano grape varieties. Vinification takes place in steel and cement tanks, where the freshly destemmed grapes undergo fermentation.
They prioritize natural winemaking practices, utilizing indigenous yeasts and avoiding the use of sulfites. Extended maceration periods allow them to extract the full potential of each vintage, capturing its unique essence.
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