The 32 hectare La Stoppa estate is situated in the province of Piacenza in the Emilia-Romagna region of northen Italy and has been run by Elena Pantaeoni since the early 1990's. Upon its purchase, Elena immediately began replacing the existing international grape varieties with the indigenous Barbera and Bonarda grapes. Then with the help of her oenologist, Giulio Armani, the estate was converted to organic production with certification being granted in 2008. Fermentation is entirely with native yeasts and maceration with skins is lengthy. The wines are aged in old French and Slavonian oak. The Trebbiolo Rosso (named after the valley where the estate is located) is a blend of 60% Barbera and 40% Bonarda and in this instance is unoaked. Fresh and fruity, this works well with cold meats.
A lively purple in colour. Aromas of sweet red cherries and earthy spices with vegetal notes. On the palate, dry yet lively. This is a fruit-driven red with a refreshing acidity and zesty finish. Brilliant food wine. Serve with chicken tortelli in broth with veal balls, anchovies in a parsley and caper sauce or Barbera-braised veal shank.