La Stoppa Trebbiolo Rosso 2018

Trebbiolo Rosso is a blend of 60% Barbera and 40% Bonarda (Croatina) sourced from the youngest vines on the La Stoppa estate, ranging from 5 to 20 years old, planted on clay and silt soils in the Trebbia Valley near Rivergaro in the province of Piacenza. The wine takes its name from the Trebbia river and valley where the estate sits. It is classified as Vino Rosso because La Stoppa does not participate in the Italian appellation system; if it did, this would qualify as a Gutturnio Fermo DOC.

Grapes are harvested by hand, destemmed, and fermented with indigenous yeasts in stainless steel and concrete tanks with approximately 20 days of skin maceration. The wine is aged in stainless steel and concrete with no sulfur added at any stage.

Barbera contributes high acidity and bright red fruit, while Croatina (sold here as Bonarda) adds body, tannin, dark fruit, and a characteristic floral note. The result is a light-to-medium-bodied red with a slightly hazy ruby hue, tart cranberry and wild cherry character, and a savory, herb-tinged finish.

La Stoppa has farmed organically since the early 1990s and received organic certification in 2008. Trebbiolo is the entry-level wine from the estate and is intended to be consumed young, typically released in the summer following harvest.