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Elena Pantaleoni’s father began purchasing the vineyards of La Stoppa in the early 1970s. When she took over in 1996, she & viticulturist Giulio Armani decided to replant the entire estate to local varieties Barbera & Bonarda, better suited to Emilia-Romagna’s climate.
From a selection of 5-20 year-old vines from the lower parts of the vineyard, grown on clay silt soils. 20 day maceration, then spontaneously fermented & aged in stainless steel & concrete.
Wild, earthy, & fruity. Vanilla & sweet leather mix with red cherries, black raspberries, dried thyme, violets, & myrtle. The refreshing acidity, dusty tannins, creamy texture, & zesty finish make this a supremely versatile food wine.
60% Barbera, 40% Bonarda. Organic. Natural.