Producer Profile

La Stoppa

La Stoppa, a venerable estate with roots dating back over a century, resides in Northern Italy's Emilia-Romagna region, nestled in the Trebbiola Valley near the Trebbia river in Piacenza province. Spanning 58 hectares, with 30 dedicated to vines and 28 left untouched by human hands, its history unfolds in the nineteenth century when lawyer Giancarlo Ageno recognized its winemaking potential. The estate's wines, adorned with intriguing names like Bordò, Bordò bianco, and Pinò, undergo vinification in steel and cement tanks after destemming. Riservas undergo extended aging in wooden barrels and tanks, followed by bottle maturation. Eschewing sulfites, La Stoppa relies on spontaneous fermentation with indigenous yeasts at ambient temperatures.

Where The Wines Come From

Emilia-Romagna

Emilia-Romagna, located in northern Italy, is renowned for its rich culinary traditions and vibrant wine culture. In recent years, the region has become a hub for natural winemaking, with producers embracing sustainable practices and minimal intervention techniques. From the rolling hills of Romagna to the fertile plains of Emilia, vineyards here are often cultivated organically or biodynamically, allowing native grape varieties such as Sangiovese, Lambrusco, and Albana to thrive. Natural winemakers in Emilia-Romagna prioritize expressing the unique terroir of their vineyards, resulting in wines that are lively, expressive, and true to their origins. Reds are known for their bright fruit flavors and soft tannins, while the region's iconic Lambrusco offers a refreshing and effervescent alternative. Emilia-Romagna's natural wines are a reflection of the region's commitment to quality and tradition, offering a taste of its rich cultural heritage with every sip.