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Trebbiolo 2017 La Stoppa IGT

€13.20
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Description

Trebbiolo di La Stoppa comes from the vineyards of Barbera and Bonarda in Val Trebbiola, cultivated with natural methods. He is a son of these red and warm lands, without the addition of products that can alter his character

Product Details
1477

Data sheet

Product
Trebbiolo
Classification
Emilia Red IGT
Denomination
IGT
Vintage
2017
Tipology
Bio wine
Provenance
Italia
Production area
Emilia Romagna
Grape variety
Bonarda
Type of soil
Limousin clay
System of cultivation
Guyot and GDC
Plant density
4,000-6,000 plants per hectare
Type of harvest
Manual
First year of production
1988
Fermentation
In steel tub
Winemaking
Maceration on the skins for about 20 days using only native yeasts
Aging of wine
In steel tub
Alcohol
13,00% vol.
Pairings
Dishes of red meat, tripe, braised, stewed, seasoned cheeses
Bottle
0,75 l.
Color
Red
Perfume
Dry, vinous
Flavor
Cremey, structured and body-like
Manufacturer: La Stoppa

THE COMPANY

The company covers 58 hectares, of which 30 are destined for vineyards, and 28 for woods. In the second half of the nineteenth century, the lawyer Giancarlo Ageno discovered the wine vocation of this place and started the production of wines with significant and curious names like Bordò, Bordò bianco, Pinò. In 1973 La Stoppa was bought by the Pantaleoni family and, from the mid-nineties, Elena Pantaleoni leads the company. Elena, flanked by Giulio Armani, focused work on the vineyard, managed according to the organic method certified by Suolo e Salute. The low natural yields, due to the average age of the vines and the poor soil, and the intrinsic quality of the grapes make it possible to obtain highly characterized wines, born in the vineyard and transformed in the cellar through a minimalist approach.

CELLAR

Steel and cement tanks: these are the containers where the freshly destemmed grapes are vinified. For reserve wines, there will be a long aging in wooden and bottle vats and barrels. All fermentations take place spontaneously, through indigenous yeasts, without the addition of sulfur dioxide and at room temperature. Long macerations are practiced in order to extract the maximum from the grapes and to keep the characteristics of each harvest very distinct. The long aging in oak barrels is necessary for the grapes grown in this warm and dry climate and allows the wine to mature slowly and naturally. Also the long aging in the bottle is necessary for the wine to mature and be a faithful expression of the territory from which it comes.

Last items in stock

Order it before 17 hours and 16 minutes and receive it Monday 26 August with Corriere GLS

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