Type: Orange Wine
Grape: Malvasia/Ortrugo/Trebbiano Toscano
La Stoppa is an historic estate in the province of Piacenza in the Emilia region of Italy, with 32 hectares of vines, along with forest and the ruins of a medieval tower. The property was founded and planted first in the late 19th century by a lawyer named Giancarlo Ageno. The farming has been organic since the early 1990's; certification came in 2008. Elena Pantaleoni, a dedicated, intelligent and passionate grower, works closely with her enologist Giulio Armani to craft wines expressive of place and grape. Work in the cellar is minimal. Fermentation is entirely with native yeasts; maceration with skins is lengthy; little to no sulfur is used; wines are aged in a range of Slavonian oak botti and used French barriques
The varieties are co-planted and the vines average 30 years of age. The fruit is co-harvested, destemmed and fermented with native yeasts in tank. Maceration with the skins lasts around 4 months (warmer vintages usually entail a shorter time on the skins and the cooler ones a longer stretch). Malolactic fermentation normally occurs. In the spring the wine is racked into bottle and aged for at least a year, followed by 2 years in bottle before release. Very little sulfur added.
An intense, full bodied, spicy and honeyed wine with aromas of chamomile and thyme. Full of deep, pure flavors--apple-orchard fruit, oranges and rhubarb, with subtle cinnamon and ginger come through on the memorable finish.