La Stoppa Emilia Trebbiolo Rosso 2023

Wine Type: Red
Style: Rustic Emilia-Romagna red; juicy, savory, earthy, vibrant, medium-bodied, chillable
Vintage: 2023
Bottle Size: 750ml
Grape Variety: Barbera, Bonarda (Croatina)
Appellation: Emilia IGT
Country: Italy
Region: Val Trebbiola, Colli Piacentini, Emilia-Romagna
Producer: La Stoppa
Winemaker: Elena Pantaleoni, with Giulio Armani
Vineyard: Estate vineyards in the Val Trebbiola hills near Rivergaro, south of Piacenza
Soil: Clay-rich soils with limestone influence
Farming: Certified organic; hand-harvested; minimal-intervention winemaking
Alcohol: Not confirmed for the 2023 vintage
Fermentation: Spontaneous fermentation with indigenous yeasts and extended skin maceration in stainless steel
Aging: Primarily stainless steel and neutral vessels to preserve freshness and fruit character; bottled unfined and unfiltered
Food Pairings: Pasta al ragù, grilled sausages, roast chicken, mushroom dishes, pizza, charcuterie, braised lentils, aged Parmigiano-Reggiano

Tasting Note:
La Stoppa’s 2023 “Trebbiolo” is a vibrant, expressive red that captures the rustic charm and savory complexity of Emilia-Romagna. Juicy black cherry, wild raspberry, ripe plum, violet, cracked pepper, and subtle earthy spice lead into a lively, medium-bodied palate. Barbera brings bright acidity and freshness, while Bonarda adds dark fruit, structure, and gentle tannins. Energetic and wonderfully food-friendly, with a savory finish that makes it especially enjoyable with a slight chill.

About the Producer:
La Stoppa is one of Italy’s most influential natural-wine estates, located in the hills of Val Trebbiola, near Piacenza in Emilia-Romagna. The property dates back to the late 19th century and has been owned by the Pantaleoni family since 1973. Today, Elena Pantaleoni leads the estate alongside longtime winemaker Giulio Armani, emphasizing organic farming, indigenous fermentations, extended macerations, and minimal intervention. Rather than following conventional winemaking trends, La Stoppa produces wines that reflect the region’s agricultural traditions, often releasing them only after extended cellar aging. “Trebbiolo” is the estate’s more approachable red, combining Barbera’s lively acidity with Bonarda’s rustic depth and character.