Italy | Emilia Romagna | La Stoppa | Trebbiolo Vino Rosso

Trebbiolo Vino Rosso

VARIETALS
60% Barbera, 40% Bonarda

NOTES
VINEYARD Vines are 3 to 20 years. La Stoppa spreads on 30 hectares of vines and 28 ha of forest on the first slopes of the Apennins in the South West part of Piacenza, at about 250 meters high.

SOIL: Silty clay

FARMING: Organic. Natural practices with spontaneous grassing between vines, no fertilizer, weeding or pesticides. Guyot and Geneva double curtain training systems used.

VINIFICATION: Indigenous yeasts, with maceration on the skins for about 20 days. Both fermentation and aging are done in stainless steel.

TASTING NOTES: A suitable, everyday red with an inviting nose of juicy plum and black currant. The palate has a surprising softness balanced by adequate acidity.