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Type: Light Red Wine (Natural / Organic / Minimal Intervention)
Region: Emilia-Romagna, Italy (Colli Piacentini)
Grapes: 60% Barbera, 40% Bonarda (Croatina)
Alcohol ABV: 13.5%
Aroma:
A lively and expressive northern Italian red with aromas of sour cherry, blackberry, raspberry, and plum. Notes of violet, black pepper, herbs, and subtle earthy tones add complexity, while the Bonarda (Croatina) brings darker fruit and a slightly rustic character. The nose is fresh, vibrant, and unmistakably natural in style.
Palate:
Juicy and medium-bodied with bright acidity and soft tannins. The palate shows flavours of red cherry, cranberry, blackberry, and plum skin, supported by a refreshing mineral freshness. The Barbera contributes high acidity and energy, while Croatina adds colour, structure, and savoury depth. The finish is clean, slightly peppery, and very drinkable.
The grapes come from younger vineyards and lower hillside parcels of La Stoppa’s estate. Harvested by hand, the grapes undergo spontaneous fermentation with indigenous yeasts and around 20 days of skin maceration in stainless steel and/or concrete tanks. The wine is aged in stainless steel and concrete tanks to preserve freshness, fruit purity, and its energetic character.
La Stoppa practices certified organic farming, with spontaneous grass cover between vineyard rows and no chemical fertilisers, herbicides, or pesticides. The vineyards are located in Ancarano di Rivergaro, Piacenza, on clay-silt soils, where the cooler climate helps maintain acidity and freshness in Barbera while allowing Croatina to develop structure.
Type: Light Red Wine (Natural / Organic / Minimal Intervention)
Region: Emilia-Romagna, Italy (Colli Piacentini)
Grapes: 60% Barbera, 40% Bonarda (Croatina)
Alcohol ABV: 13.5%
Aroma:
A lively and expressive northern Italian red with aromas of sour cherry, blackberry, raspberry, and plum. Notes of violet, black pepper, herbs, and subtle earthy tones add complexity, while the Bonarda (Croatina) brings darker fruit and a slightly rustic character. The nose is fresh, vibrant, and unmistakably natural in style.
Palate:
Juicy and medium-bodied with bright acidity and soft tannins. The palate shows flavours of red cherry, cranberry, blackberry, and plum skin, supported by a refreshing mineral freshness. The Barbera contributes high acidity and energy, while Croatina adds colour, structure, and savoury depth. The finish is clean, slightly peppery, and very drinkable.
The grapes come from younger vineyards and lower hillside parcels of La Stoppa’s estate. Harvested by hand, the grapes undergo spontaneous fermentation with indigenous yeasts and around 20 days of skin maceration in stainless steel and/or concrete tanks. The wine is aged in stainless steel and concrete tanks to preserve freshness, fruit purity, and its energetic character.
La Stoppa practices certified organic farming, with spontaneous grass cover between vineyard rows and no chemical fertilisers, herbicides, or pesticides. The vineyards are located in Ancarano di Rivergaro, Piacenza, on clay-silt soils, where the cooler climate helps maintain acidity and freshness in Barbera while allowing Croatina to develop structure.
