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Emilia IGT "Trebbiolo Rosso", La Stoppa 2012


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When Elena Pantaleoni took over the La Stoppa estate in the early 1990s her first major decision was to uproot the international grape varieties and replant the vineyard with the indigenous grapes Barbera and Bonarda, which are most suitable for the estate's soils and climate.
Along with her oenologist, Giulio Armani, their next move was to convert the estate to organic farming and to make wines with minimal intervention. This means fermenting with native yeasts, not adding sulfites or any additives during winemaking, and not fining or filtering. Essentially, their approach is "nothing is ever added or subtracted from the juice."
Like all their wines, the 2012 Trebbiolo Rosso--a blend of 60% Barbera and 40% Bonarda--went through a long and slow fermentation. The result is a purple colored wine with lively fruity flavors that's deliciously textured. Trebbiolo is the name of valley where the La Stoppa estate is located, and this Rosso is the true wine of the region.