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Type: Full-Bodied Red Wine (Natural / Organic / Zero-Sulfur)
Region: Emilia Rosso IGT, Emilia-Romagna, Italy
Grapes: 50% Barbera, 50% Bonarda (Croatina)
Alcohol ABV: 14%
Aroma:
Deep and powerful with aromas of ripe black cherry, blackberry, plum, and blackcurrant, layered with dried rose petals, leather, tobacco, forest floor, sweet spice, and balsamic herbs. As it opens, notes of cedar, incense, cocoa, and earthy minerality emerge, giving the wine remarkable complexity and old-world character.
Palate:
Full-bodied and beautifully structured, combining Barbera's vibrant acidity with Bonarda's generous fruit and supple tannins. Rich flavours of black cherry, dark plum, blackberry, liquorice, and savoury herbs unfold across a broad, textured palate, finishing long with earthy spice, mineral tension, and exceptional freshness. Despite its concentration, the wine remains balanced and age-worthy.
The grapes are hand-harvested from the estate's oldest vineyards before undergoing approximately 40 days of skin maceration in stainless steel and cement tanks. Fermentation occurs spontaneously with indigenous yeasts, followed by several years of ageing in large Slavonian oak botti and traditional wooden vats before extended bottle maturation. The wine is bottled unfined, unfiltered, and without any added sulphur, faithfully expressing La Stoppa's long-standing natural winemaking philosophy.
The vineyards are situated in the Colli Piacentini hills of Emilia-Romagna, where mature vines grow on clay-silt soils rich in minerals. La Stoppa has been farming organically for decades, maintaining spontaneous ground cover and completely avoiding herbicides, pesticides, and synthetic fertilisers. This regenerative approach encourages biodiversity and allows the traditional varieties of Barbera and Bonarda to express the depth, vitality, and terroir of this historic estate.
Type: Full-Bodied Red Wine (Natural / Organic / Zero-Sulfur)
Region: Emilia Rosso IGT, Emilia-Romagna, Italy
Grapes: 50% Barbera, 50% Bonarda (Croatina)
Alcohol ABV: 14%
Aroma:
Deep and powerful with aromas of ripe black cherry, blackberry, plum, and blackcurrant, layered with dried rose petals, leather, tobacco, forest floor, sweet spice, and balsamic herbs. As it opens, notes of cedar, incense, cocoa, and earthy minerality emerge, giving the wine remarkable complexity and old-world character.
Palate:
Full-bodied and beautifully structured, combining Barbera's vibrant acidity with Bonarda's generous fruit and supple tannins. Rich flavours of black cherry, dark plum, blackberry, liquorice, and savoury herbs unfold across a broad, textured palate, finishing long with earthy spice, mineral tension, and exceptional freshness. Despite its concentration, the wine remains balanced and age-worthy.
The grapes are hand-harvested from the estate's oldest vineyards before undergoing approximately 40 days of skin maceration in stainless steel and cement tanks. Fermentation occurs spontaneously with indigenous yeasts, followed by several years of ageing in large Slavonian oak botti and traditional wooden vats before extended bottle maturation. The wine is bottled unfined, unfiltered, and without any added sulphur, faithfully expressing La Stoppa's long-standing natural winemaking philosophy.
The vineyards are situated in the Colli Piacentini hills of Emilia-Romagna, where mature vines grow on clay-silt soils rich in minerals. La Stoppa has been farming organically for decades, maintaining spontaneous ground cover and completely avoiding herbicides, pesticides, and synthetic fertilisers. This regenerative approach encourages biodiversity and allows the traditional varieties of Barbera and Bonarda to express the depth, vitality, and terroir of this historic estate.
