winery

La Stoppa

Emilia-Romagna, Italy

Philosophy

Fermentation in native yeasts with minimal intervention; long maceration on skins in warm climate; extended aging—years in wood, years in bottle—before release. Sulfur avoided save trace amounts on entry wines. Observation and patience govern all decisions.

Reputation

Founded by lawyer Gian Marco Ageno in the late nineteenth century in Val Trebbiola near Rivergaro, La Stoppa occupies heavy clay soils where the Trebbia flows through Piacenza's northwestern reaches. Elena Pantaleoni has stewarded the estate since 1991 with winemaker Giulio Armani, restoring native Barbera and Bonarda to vineyards that once held international varieties unsuited to the region's heat.

AllocationFounded year given as 'late 19th century' across all sources; Cantina-Online and multiple sources cite 1870 documentation, suggest founder date circa 1880. Estate acquired by Pantaleoni family in 1973; Elena assumed control in 1991 after father's death. Vineyard holdings stated as both 50 ha total (with 32 ha vines) and 58 ha total (with 28 ha woodland per Cantina-Online); using 32 ha vines figure. Production volume sourced as 'about 10,000 cases' (Wine Spectator 2016). Organic certification confirmed 2008, farming organic since early 1990s. Demeter certification noted in one source (Rosforth.dk) as 2008. Suolo e Salute certification mentioned (Merchant of Wine). Website confirms bilingual Italian/English. All wines labeled IGT despite eligibility for Colli Piacentini DOC per Elena's philosophy (Natural Resistance film reference). No production under parent company; family-controlled. Barbera replanting in 1996 confirmed across multiple sources. Production focus entirely on natural/minimal-intervention methods; no added sulfur except trace on Trebbiolo entry wine. | Importer overflow captured (importer_other): 'Sedimentary Wines (Canada)' | Importer overflow captured (importer_other): 'Flatiron Wines (San Francisco)'

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