Anthony Gismondi on Wine
La Stoppa Trebbiolo

La Stoppa Trebbiolo 2018

Emilia-Romagna, ItalyIn 1991, La Stoppa owner Elena Pantaleoni partnered with Guilio Armani of Denavolo, and they made the decision in 1996 to replant the older traditional varieties (Chardonnay, Sauvignon Blanc, Merlot, Cabernet, Pinot Noir) with indigenous vines of Barbera, Bonarda, Malvasia di Candia Aromatica, Ortruga and Trebbiano. The estate covers 58 hectares, 30 of which are organic vineyards. Trebbiolo is a blend of 60/40 barbera/bonarda, from the younger estate vines. Pouring a slightly hazy hue, this naturalist blend of Barbera and Bonarda is taken from the younger vines of the estate. Ripe wild strawberries, summer raspberries, young blackberries float along the juicy, plumped palate, reined in by a bracket of savoury herbs, sharpened with tart cranberry acidity. Tannins are a mere suggestion, hugging this slight wine to a juicy finish. Youthful, savoury, and fruity.Tasted: 22 May 2020Tasted by: Treve RingPrices: BC 34.00 private wine stores Producer: La StoppaDistributors: Sedimentary Wines
Blend: Barbera - BonardaCSPC: 779694UPC: 890464000940