# Trebbiolo Vino Rosso (2024)

- **Producer:** Azienda Vitivinicola La Stoppa
- **Colour:** red
- **Type:** still
- **Grapes:** Barbera, Croatina
- **Region:** Emilia-Romagna, Italy
- **Style:** Natural
- **Alcohol:** 13.0%
- **Average price:** €21
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** blackberry, cherry, plum, black pepper, herbaceous, leather, forest floor

## About this wine

La Stoppa is located in the Trebbiola Valley near Rivergaro in Piacenza, Emilia-Romagna, managed by Elena Pantaleoni and winemaker Giulio Armani. In 1996, the estate took a decisive turn away from internationally popular grape varieties to focus entirely on native regional grapes better adapted to the hot local climate. Trebbiolo represents the youthful, fruit-forward expression of the estate's historical Barbera and Croatina vineyards, named directly after the surrounding river valley.

## Interesting facts

- Despite common assumptions, Trebbiolo is named after the local Trebbia River valley, not a cross of Trebbiano and Nebbiolo.
- In 1996, owner Elena Pantaleoni removed all international varieties like Cabernet Sauvignon to re-plant indigenous grapes.
- The wine receives zero oak aging, maturing exclusively in stainless steel and concrete tanks to preserve purity.

## Food pairing

The high, energetic acidity of Barbera cuts through rich fats found in cured meats and pork dishes, while the supple tannins of Croatina hold up well to savory tomato sauces and rustic stews.

## Wine making process

Grapes are organically farmed from clay and silt soils and harvested by hand. In the cellar, the wine undergoes spontaneous fermentation with indigenous yeasts in stainless steel and concrete tanks. Maceration on the skins lasts approximately 20 days. The wine is aged entirely in stainless steel and cement vats without any wood influence before being bottled unfined and unfiltered with minimal sulfur additions.