*Library Release

La Stoppa is a 50 hectare property located in northwest 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 Bornada for red and a small amount of Malvasia di 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 occasionally means taking a step back.  The wine is dark brooding with notes of plum, blackberry, and black cherry.  The tannins are supple but lengthy.  The palate offers up all fruits mentioned above with an additional truffle and forest floor.  Pair with ragù or braised short rib. 

Grape: Barbera & Bonarda

Viticulture: Biodynamic

-----------

La Stoppa's approach to bottling and releasing wine can be described in two words: observation and patience. It is not uncommon for wines to age in barrel for years before bottling and then many more in bottle before release. While the fresher "Trebbiolo" is sold the summer after its harvest, there are no such rules for "Barbera", "Macchiona" or "Ageno"; these are usually released at least five years after they were harvested. Furthermore, a younger vintage can be bottled before an older one and vintages are not chronologically released. In other words, the wines are commercialized when deemed optimal to drink.