La Stoppa
La Stoppa

La Stoppa

La Stoppa is a 50 hectare property located in northwest Emilia-Romagna. Founded in the late 19th century by a wealthy lawyer, the estate is currently run by Elena Pantaleoni and head vignaiolo Giulio Armani. Today, the wines produced from La Stoppa are typically Emilian, but this wasn't always the case; moving forward occasionally means taking a step back.

The soils consist of heavy clay. The estate has been worked organically since the early 1990's and certified in 2008. All the wines are fermented in stainless steel and concrete vats, then racked to a variety small and large oak barrels for aging. The wines ferment off of their native yeasts and nothing is ever added or subtracted from the juice.

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