{"title":"La Stoppa","description":"\u003cp\u003eIn a region better known for Lambrusco and industrial Pignoletto, Elena Pantaleoni has spent more than three decades quietly rewriting the rulebook at La Stoppa, a 50-hectare estate in the Trebbia Valley that has become one of Italy's most celebrated addresses for natural wine.\u003c\/p\u003e\u003cp\u003eLa Stoppa was founded in the late nineteenth century by a Genoese lawyer named Gian Marco Ageno. Elena's father purchased the estate in 1973, and Elena began working the land in 1991 after his passing. Teaming up with head vignaiolo Giulio Armani in the mid-1990s, she dismantled the previous planting of Pinot Noir, Chardonnay and Sauvignon Blanc and replaced it entirely with the native varieties Barbera, Bonarda, Malvasia di Candia Aromatica, Ortrugo and Trebbiano. Organic certification followed in 2008, formalising practices the estate had observed since the early 1990s.\u003c\/p\u003e\u003cp\u003eMore on how they farm and work in the cellar in our \u003ca href=\"\/blogs\/natural-wine-producers-primal-wine\/la-stoppa\"\u003eLa Stoppa producer profile\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"trebbiolo-rosso-la-stoppa-giulio-armani-italy-natural-wine","title":"La Stoppa Trebbiolo Rosso 2018","description":"\u003cp\u003eTrebbiolo Rosso is a blend of 60% Barbera and 40% Bonarda (Croatina) sourced from the youngest vines on the La Stoppa estate, ranging from 5 to 20 years old, planted on clay and silt soils in the Trebbia Valley near Rivergaro in the province of Piacenza. The wine takes its name from the Trebbia river and valley where the estate sits. It is classified as Vino Rosso because La Stoppa does not participate in the Italian appellation system; if it did, this would qualify as a Gutturnio Fermo DOC.\u003c\/p\u003e\u003cp\u003eGrapes are harvested by hand, destemmed, and fermented with indigenous yeasts in stainless steel and concrete tanks with approximately 20 days of skin maceration. The wine is aged in stainless steel and concrete with no sulfur added at any stage.\u003c\/p\u003e\u003cp\u003eBarbera contributes high acidity and bright red fruit, while Croatina (sold here as Bonarda) adds body, tannin, dark fruit, and a characteristic floral note. The result is a light-to-medium-bodied red with a slightly hazy ruby hue, tart cranberry and wild cherry character, and a savory, herb-tinged finish.\u003c\/p\u003e\u003cp\u003eLa Stoppa has farmed organically since the early 1990s and received organic certification in 2008. Trebbiolo is the entry-level wine from the estate and is intended to be consumed young, typically released in the summer following harvest.\u003c\/p\u003e","brand":"La Stoppa","offers":[{"title":"Default Title","offer_id":13667458285623,"sku":"STOPTREB18C","price":28.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/trebbiolo-rosso-la-stoppa-giulio-armani-italy-natural-wine.jpg?v=1780662687"},{"product_id":"trebbiolo-rosso-la-stoppa-natural-wine","title":"La Stoppa Trebbiolo Vino Rosso 2023","description":"\u003cp\u003eLa Stoppa Trebbiolo Vino Rosso is a vibrant red wine from Emilia-Romagna, Italy. This natural wine is a blend of 60% Barbera and 40% Bonarda (Croatina) grapes, sourced from the estate's youngest vines aged between 5 to 20 years, planted on gentle slopes with heavy clay soils. The organically farmed grapes are hand-harvested, destemmed, and undergo spontaneous fermentation with native yeasts in stainless steel tanks, followed by a 20-day skin maceration. The wine is then aged in stainless steel, with no sulfur added at any point in the process.\u003c\/p\u003e","brand":"La Stoppa","offers":[{"title":"Default Title","offer_id":39685884510407,"sku":"LASTOPPA-TREBBIOLO","price":34.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/trebbiolo-rosso-la-stoppa-natural-wine-deslop.png?v=1784583598"},{"product_id":"ageno-la-stoppa-natural-wine","title":"La Stoppa Ageno Orange 2020","description":"\u003cp\u003eNamed for the lawyer who founded the estate over a century ago, La Stoppa Ageno Orange is a benchmark skin-contact white from Emilia-Romagna's Val Trebbiola. Elena Pantaleoni crafts this cuvée from 90% Malvasia di Candia Aromatica with 10% Ortrugo and Trebbiano—co-planted vines averaging 30 years old grown organically on heavy clay soils. Whole grapes macerate on skins for approximately one month with indigenous yeasts, developing pronounced color and tannic grip. La Stoppa Ageno Orange then ages half in stainless steel, half in used French barriques, followed by two years in bottle before release. 12.5% ABV.\u003c\/p\u003e","brand":"La Stoppa","offers":[{"title":"Default Title","offer_id":39754865967303,"sku":"LASTOPPA-AGENO","price":60.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/ageno-la-stoppa-natural-wine-deslop.png?v=1784583615"},{"product_id":"la-stoppa-macchiona-natural-wine","title":"La Stoppa Macchiona 2012","description":"\u003cp\u003eLa Stoppa Macchiona 2012 is a robust red wine from Emilia-Romagna, Italy. This natural wine is a blend of Barbera and Bonarda (Croatina) grapes, sourced from the estate's oldest vineyards planted on heavy clay soils. The grapes are hand-harvested and undergo spontaneous fermentation with native yeasts in stainless steel tanks, followed by an extended maceration period. The wine is then aged in large Slavonian oak barrels for several years, allowing it to develop complexity and depth. Bottled without filtration and with minimal sulfur addition.\u003c\/p\u003e","brand":"La Stoppa","offers":[{"title":"Default Title","offer_id":50277473681624,"sku":"LASTOPPA-MACCHIONA","price":70.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/3363\/9735\/files\/la-stoppa-macchiona-natural-wine-primal-wine.jpg?v=1780288354"}],"url":"https:\/\/primalwine.com\/collections\/la-stoppa.oembed","provider":"Primal Wine","version":"1.0","type":"link"}