La Stoppa is an historic estate in the province of Piacenza within Emilia Romagna. Current owner Elena Pantaleoni, has since replanted most of the vines, converted to organic viticulture and minimalist work in the cellar. Maceration with the skins lasts around 4 months. In the spring the wine is racked into botti and aged for at least a year, followed by 2 or more years in bottle before release. There is no sulfur added at any point to this wine.

Grapes: 90% Malvasia di Candia Aromatica, 10% Ortrugo and Trebbiano 

Soil: Limestone clay

Viticulture: Organic, triple a (https://www.triplea.it/it/)

Pairing: White meats, Greek cuisine