This youthful fresh red has been a popular style in Emilia for centuries. La Stoppa’s Trebbiolo Rosson is a juicy and fruit driven blend, with classic crunchy red berries, floral aromatics and spicey nots of liquorice and dried herbs. A brilliant food wine, it pairs beautifully with picnic style charcuterie and nibbles, as well as traditional local dishes like tortellini in broth or braised veal.
La Stoppa is a long-established estate in the Emilia-Romagna region of Northern Italy. The vineyards stretch along the Trebbiola Valley, near the Trebbia river in the province of Piacenza. Previously owned by Ageno, an Italian solicitor and visionary, who was one of the first Italians to plant French varietals on Italian soils. The estate was bought by the Pantaleoni family in 1973.
Since the family took over they have been carefully improving the vineyards and cellar work, converting to organic farming, and pin-pointing what is best for each microclimate. They work naturally in the winery. Elena the current winemaker explains that “The aim is to produce wines of character, whose character is born in the vineyard and which is not betrayed by an excess of work in the winery".