The younger version of the traditional blend of Colli Piacentini, obtained from the local varieties Barbera and Bonarda, born from the selection of the bigger berries, from the youngest and lower parts of the vineyards.
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60% Barbera, 40% Bonarda
Guyot semplice e GDC.
0,75 L Standard
Loc. Ancarano di Rivergaro (PC)
In vasca d'acciaio e cemento.
PLANTS FOR HECTARE
Macerazione sulle bucce per circa 20 giorni in vasca d'acciaio e/o cemento. Fermentazione spontanea con lieviti indigeni.
Agricoltura biologica, con inerbimento spontaneo, nessuna concimazione, diserbo e pesticidi.
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Name: La Stoppa Start-up year: 1973 Cultivated hectares: 31 Winemaker name: Giulio Armani Address: Loc. Ancarano di Rivergaro (PC) Web Site: www.lastoppa.it
The Stoppa toward the end 800 and belonged to a Genoese shipowner concerned since then to produce quality wines, using international grape varieties such as Sémillon, Sauvignon, Merlot, Pinot Noir and Cabernet Sauvignon. Family Pantaleoni bought the company in 1973 and, while continuing on the path already traced, we also invest in traditional grape varieties such as Barbera, Bonarda and Malvasia. Today the company covers 50 hectares of which about 30 vineyards. She specializes in the production of aged red wines and dessert wines. The management company is headed by Elena Pantaleoni with the collaboration of the Giulio Armani.