Trebbiolo Rosso 2021 by La Stoppa is a very popular, medium-bodied, natural red wine made in the Emilia-Romagna region of North Italy with regional Barbera and Bonarda grapes. It is considered the entry level La Stoppa wine and less serious than other wines they make, such as Macchiona, Ageno or Barbera. We also usually have older vintages of those available.
How does Trebbiolo by La Stoppa taste?
Trebbiolo Rosso is always slightly spicy, light and with excellent acidity making it perfect for pretty much all foods, especially BBQ meats, pizza and red pasta dishes. This wine is similar to Puszta Libre by Claus Preisinger in the sense it is excellent value, not too heavy and works with most things.
This winning red wine from La Stoppa is one of the most popular wines on our shop... and for good reason!
How is La Stoppa "Trebbiolo" wine made?
First produced in 1988, this classic blend is a split between 60% Barbera and 40% Bonarda. The vines are grown in clay and silt soils, which over all the parcels for this popular wine are between 10, 25 and 45 years old.
This wine sees a strong production with it's popularity, 60,000 bottles are made each year, depending on harvest and vintage conditions. The wine ages in both cement tanks and stainless steel, and sees around 20 days skin maceration with the red grapes.
More info on La Stoppa
La Stoppa own 58 hectares of which 30 are vineyards and 28 are woods, and have run the estate since 1973 when it was purchased by the Pantaleoni family and, since the mid-1990s, Elena Pantaleoni has run the company. Elena, supported by Giulio Armani who runs Denavolo, has focused her work on the vineyard, which gives low yields in their chemical-free approach and poor soils.
In the cellar, long macerations are favoured with concrete tanks and stainless steel vats, with some cuvees receiving longer aging in old wooden barrels. Minimum sulphites are used at bottling, if needed but not beforehand.
