Trebbiolo di La Stoppa is the youthful version of the most typical cut of the Colli Piacentini, obtained from the local Barbera and Bonarda grapes (present here at 60% and 40% respectively); it comes from the selection of grapes with larger berries, from the young vineyards in the valley floor and takes its name from the Val Trebbiola and the Trebbia river. "The task of man is to understand the territory in which he lives, enhancing the specific expressions and manifestations of the fruits of nature": this is the thought of Elena Pantaleoni, who, together with her collaborators, practices organic viticulture, intervening minimally in the cellar and making ethical and sustainable choices in purchases and management in general. The Barbera and Bonarda plants are between 7 and 40 years old and sink their roots into loamy-clayey soils. The grapes ferment spontaneously and macerate on the skins for about 20 days in steel and/or cement tanks, then the wine ages in the same containers for the necessary time.

TREBBIOLO LA STOPPA: TASTING

Trebbiolo di La Stoppa presents itself with a bright ruby color; on the nose, it communicates spontaneity, with lots of red fruit, hints of vegetation, undergrowth, and black pepper. On the palate, it is juicy, "rustic just right", with easy drinkability and great versatility; perfect to start Sunday lunch, perhaps with Grass Pistà (a paste of lard, herbs, and garlic) and warm tigelle.