La Stoppa

Emilian terroir artisans crafting wines that speak of place, patience and people

snapshot

Region: Val Trebbia, near the Trebbia River — Piacenza, Emilia-Romagna, Italy.
Style: Authentic, expressive wines with depth, longevity and a clear sense of terroir — made with minimal intervention and respect for the vineyard.
Vineyards: ~58 ha estate; ~30 ha planted with vines, the rest in woodland and natural spaces.
Farming: Organic farming with manual vineyard work, natural low yields and indigenous varieties.
Winemaking: Spontaneous fermentations, long macerations, ageing in large oak and lengthy bottle ageing before release.
Signature: Barbera & Bonarda reds, macerated whites like Ageno, complex and ageworthy expressions of Emilia’s hills.

 

“I make wine.”

ELENA PANTALEONI
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  • La Stoppa - Macchiona 2006

    La Stoppa - Macchiona 2006

    La Stoppa - Macchiona 2006
    €59,00 EUR

HOW SHE GOT HERE

La Stoppa’s roots reach back over a century, originally established as a viticultural project by lawyer Giancarlo Ageno in the late 19th century. The estate became known for classic wines — often inspired by Bordeaux styles before local identity took the lead.

In 1973 the Pantaleoni family acquired the estate, and by the mid-1990s Elena Pantaleoni took leadership, focusing energy on the vineyards and returning the winery’s heart to the land. Today she runs La Stoppa with longtime collaborator Giulio Armani, ensuring each decision from pruning to harvest prioritises quality, site integrity, and patience.

Their philosophy: wine is born in the vineyard, and every bottle should reflect its vintage, varietal and soil — not the hand of technology. Wine emerges through observation and patience rather than stylistic fashion.

Where The Wine Is Born

La Stoppa’s vineyards cling to the hills of the Trebbia Valley, where clay-rich soils with limestone and iron components yield low natural vigor, slow ripening, and wines with notable structure and complexity.

This area of Piacenza sits at the north-western edge of Emilia-Romagna, with warm days and cool nights that help balance acidity and phenolic development — especially critical for Barbera, Bonarda, and macerated whites like Ageno.

COLLI
PIACENTINI

How the wine feels

Measured Strength

Reds with structure but graceful persistence.

Terroir Precision

Each vintage and site speaks clearly.

Patient Depth

Long ageing reveals layered nuance.
La Stoppa - Macchiona 2006

La Stoppa - Macchiona 2006

La Stoppa - Macchiona 2006
€59,00 EUR
FOR THE NERDS

La Stoppa spans roughly 58 hectares of land, including ~30 ha of vineyards and extensive woodland — a landscape intentionally preserved and woven into the estate’s identity.

Viticulture is organic and hand-done, with all phases from pruning to harvest executed manually. The soil is often poor and clay-rich, encouraging naturally low yields and concentrated fruit, especially in older Barbera and Bonarda blocks.

The estate champions native and local varieties: Barbera and Bonarda (Croatina) for reds, and Malvasia di Candia Aromatica, Ortrugo and Trebbiano for whites. This focus reflects a commitment to place and tradition.

In the cellar, fermentation is spontaneous on native yeasts, often with long macerations to extract phenolic complexity and shape structure. Primary fermentation occurs in stainless steel or concrete vats, followed by extended ageing in large oak barrels or bottiglia, allowing the wines to mature slowly and develop harmony before release.

Wines are typically released years after harvest — especially premium reds and macerated whites — underscoring La Stoppa’s belief that time is an indispensable partner to terroir expression.

“Wine has always been made this way: even as recently as 50 years ago, all the great wines of Italy were ‘natural’ simply by being rooted in tradition.”