La Stoppa
Elena Pantaleoni
Alice Mazzali
Raffaele Pantaleoni
loc. stoppa 220
IT - 29029 RIVERGARO
PC
+390523958159
info@lastoppa.it
www.lastoppa.it
Certification:
Suolo e Salute
Wine-growing region:
Emilia Romagna
La Stoppa is a long-established estate, founded over a century ago. Situated in the Emilia-Romagna region of Northern Italy, its vineyards stretch along the Trebbiola Valley, not far from the Trebbia river in the province of Piacenza.
The care of the vineyard is carried out by letting the plant grow autonomously, without fertilization or weed killers, only sulfur and copper treatments. The cultivation process is all done by hand -- pruning, tying, removing non-fruit-bearing buds, and harvest - to ensure that greater attention is given to the quality of the grape selection.
All of the fermentations are spontaneous with indigenous yeasts, no sulfites and at ambience temperature. We allow long skin-contact (maceration) to extract the maximum from the grapes and to capture the distinctive characteristics of each vintage.
Human activities should be conducted with an understanding of the nature of the land and by reflecting the natural manifestations and expressions of the local environment. Through this approach, La Stoppa produces genuine and characteristic wines that are closely linked to their land of origin.
Retailers:
Italia : Velier - Triple A
2022 Trebbiolo
vino rosso
Barbera e Croatina
Red wine
produced from young vines, vinification and aging in steel. Bottled one year after harvest, filtered and sulfated upon bottling
(auto translated text)
prodotto dalle vigne giovani, vinificazione e affinamento in acciaio. Imbottigliato a un anno dalla vendemmia, filtrato e solfitato all'imbottigliamento
2012 Camporomano
IgT Emilia Barbera
Barbera
Red wine
From a selection of old vines, vinification in steel with 40-day maceration, then aging in used barrels for 5 years, no filtration or addition of sulfites
(auto translated text)
Da una selezione di vecchie vigne, vinificazione in acciaio con macerazione di 40 giorni, in seguito affinamento in barrique usate per 5 anni, nessuna filtrazione né aggiunta di solfiti
2009 Macchiona
IgT Emilia Rosso
Barbera e Croatina
Red wine
From a selection of old vines, vinification in steel with 40-day maceration, then aging in 15 and 20 hl barrels for 3 years, no filtration or addition of sulfites
(auto translated text)
Da una selezione di vecchie vigne, vinificazione in acciaio con macerazione di 40 giorni, in seguito affinamento in botti da 15 e 20 hl per 3 anni, nessuna filtrazione né aggiunta di solfiti
2016 Macchiona
vino rosso
Barbera e Croatina
Red wine
From a selection of old vines, vinification in steel with 40-day maceration, then aging in 15 and 20 hl barrels for 3 years, no filtration or addition of sulfites
(auto translated text)
Da una selezione di vecchie vigne, vinificazione in acciaio con macerazione di 40 giorni, in seguito affinamento in botti da 15 e 20 hl per 3 anni, nessuna filtrazione né aggiunta di solfiti
2020 Ageno
vino bianco
Malvasia di Candia Aromatica
Vino bianco macerato / orange wine
the company's only dry white wine, produced since 2002. Vinification in steel with 3-month maceration and aging in 40 hl wooden vats for one year, no filtration or addition of sulfites
(auto translated text)
unico vino bianco secco aziendale, prodotto dal 2002. Vinificazione in acciaio con macerazione di 3 mesi e affinamento in tini di legno da 40 hl per un anno, nessuna filtrazione né aggiunta di solfiti
2022 Vino del Volta
vino da uve appassite
Malvasia di Candia Aromatica
from grapes dried in the sun for up to 15 days, pressed in a vertical press, aged in used barrels for a year, filtered and sulfated when bottled
(auto translated text)
da uve appassite al sole per massimo 15 giorni, pressate in torchio verticale, affinato in barrique usate per un anno, filtrato e solfitato all'imbottigliamento
Join the community
