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NATURAL WINES BY LA STOPPA
La Stoppa sits in the hills above Rivergaro, near Piacenza in Emilia-Romagna. Founded in the late 19th century by the lawyer Gian Marco Ageno, it was bought by Elena Pantaleoni's father in 1973, and Elena has run it since the 1990s. Of the 50 hectares, about 32 are vines on heavy clay at around 250 metres. In 1996 Elena and winemaker Giulio Armani, who also makes Denavolo, replanted most of the international varieties with Barbera, Bonarda and Malvasia di Candia Aromatica.
Fermentations are spontaneous, with long skin contact in steel, cement and wood. Macchiona, half Barbera and half Bonarda, spends around three years in large Slavonian oak and two more in bottle, so older vintages are easy to find. Ageno is the famous skin-contact white with about four months on the skins, Costabosco a lighter Malvasia. Trebbiolo Rosso is the everyday red.
