La Stoppa Ageno Orange 2020

La Stoppa is a 50-hectare property located in North-West Emilia-Romagna. Founded in the late 19th century by a wealthy lawyer named Gian-Marco Ageno, the estate is currently run by Elena Pantaleoni and head vignaiolo Giulio Armani. 32 hectares of vines are planted in Barbera and Bonarda for red, as well as a small amount of Malvasia Candia, Ortrugo and Trebianno for whites. Today, the wines produced from La Stoppa are typically Emilian, but this wasn't always the case.

Moving forward means taking a step back, and in 1996, Elena and Giulio decided to replant the entirety of their estate in Barbera and Bonarda. Interestingly, the prior owner had taken post-phylloxera replanting to experiment with noble grapes worldwide, including Chardonnay, Sauvignon Blanc, Pinot Noir, Tokay, and Pinot Gris. Elena's father purchased the estate in 1973, and for 20 years, these varieties were vinified on their own. But after much reflection, it was decided that these grapes ripened too early and needed to be resistant enough to the region's hot climate. It was all Barbera and Bonarda from there.

The soils are heavy clay, and the estate has worked organically since the early '90s (certified in 2008). A minimal intervention approach is taken in the cellar: the wines ferment off of their native yeasts, and nothing is ever added or subtracted from the juice. Sulfur is never added during vinification or bottling; save a tiny amount for the entry-level wine Trebbiolo. Because of the region's warm climate, Giulio prefers extended skin contact to extract as much as possible. Stainless steel, concrete, and wooden tanks are used for fermentation, and small and large oak barrels are used for aging.

Emilia-Romagna's viticultural legacy dates back to ancient times, with both the Etruscans and Romans recognizing the value of the region's fertile terrains. Subsequently, they initiated the cultivation of vineyards, thereby establishing the foundational pillars of the region's wine legacy. Over time, Emilia-Romagna welcomed various traders and settlers, and their collective contributions further shaped its wine traditions.

Geographically, Emilia-Romagna spans from the expansive plains of the Po River to the rugged terrains of the Apennine Mountains. The region's climatic conditions, moderated by the Adriatic Sea, provide an optimal environment for viticulture. Its terroir, characterized by a composite soil structure of clay, silt, and sand, accentuates the uniqueness of its vineyards. This particular soil composition ensures that grapes cultivated here encapsulate the region's intrinsic qualities, resulting in wines that reflect the true essence of Emilia-Romagna.

Emilia-Romagna is a repository of diverse wines, with Lambrusco often being the most recognized. However, its offerings extend beyond this effervescent variety. The region's Sangiovese reds are emblematic of its profound wine-producing expertise, while the Trebbiano whites exhibit a distinct lightness and elegance. With an increasing emphasis on organic and natural wine production, Emilia-Romagna is poised to be at the forefront of contemporary vinicultural innovations, underscoring the belief that wine is not merely a beverage but a narrative of its origins.