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A savory and rustic semi-sparkling dry red from the a pioneering natural winery in Emila. The are champions of native Italian varieties, with the Trebbilolo being a blend of Barbera and Bonarda. Ideal for drinking with pizza or pasta.
From the mouth of the importer (David Bowler):
"La Stoppa is an historic estate in the province of Piacenza in the Emilia region of Italy. There are 32 hectares of vines, along with almost as much forest, plus the ruins of a medieval tower. The property was founded and planted first in the late 19th century by a lawyer named Giancarlo Ageno, who included many French grape varieties in the mix. In 1973, current owner Elena Pantaleoni's printer father, with no winegrowing experience, purchased the property to fulfill a dream; Elena joined him to work at the winery in 1991. By 1996, a decision was made to let the non-native varietals like Chardonnay, Sauvignon Blanc, Tokay, Pinot Gris, Grechetto and Pinot Noir go, as they were not suited for the warm climate and clay soils of the area. They were replaced with local grapes Barbera, Bonarda and Malvasia (with Bordeaux varieties remaining until 2005, when those too were replaced)."