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La-Stoppa-Brochure-Inglese-.Pdf AZIENDA VITIVINICOLA IN ANCARANO DI RIVERGARO 6 a Stoppa is a place where life and work I continue to use the same vines that have esisted go hand-in- hand with the river Trebbia, here for more than a century, without asking them which lies in the distance, providing to provide any more than that which they can give air, colour and light. The vines, which naturally. are relatively old, give rise naturally The wines I have chosen to produce are those that to small bunches, given their historical history has delivered to me: the passito wine with origins in Bordeaux. its amber colour, the red wines that are now cre- LThe grapes are of this land and it is important ated from this land but whose vines came to Italy to remember the wines of the past, they are my originally from France in the 1800’s. I do not want wines, the wines of my people and of the hills that this history altered like a passing fashion; I wish surround us. Since the day I took over the com- my wines to live for many years, so that when se- pany, I have understood that a wine is born in the lected, they can be enjoyed for their colour, their vineyard, and as a result have focused all of my taste and their bouquet. With these wines you will energy on preserving and improving my vineyards. recognise and share the passion I feel for my land. Elena Pantaleoni 11 a Stoppa is an ancient estate with vineyards, which are cultivated with the organic vineyards stretching along the Trebbiola method and certified by Suolo e Salute. valley, not far away from the river The naturally low yields, due to the average age Trebbia, in the province of Piacenza. of the vines and poor soil, together with the in- The estate extends over 58 hectares, trinsic quality of the grapes, have made possible 28 of which are oak, chestnut and the creation of wonderfully characteristic wines, acacia woodlands, and 30 are planted which reflect their vineyards of origin and speak Lwith vines and dominated over by a medieval for themselves without the need for excessive re- tower. Over a century ago, the estate’s previous working in the cellar. Today La Stoppa produces a owner planted French varieties, producing both limited number of wines: some derived from the wines of significance, as well as others of curiosity local varieties, Malvasia, Barbera and Bonarda, oth- through the addition of Italian styles: Bordeaux, ers derived from historically introduced varieties of White Bordeaux and Pinòt Noir. In 1973 the French origin: Cabernet Sauvignon, Merlot and Se- estate was acquired by the Pantaleoni family who, millon. The estate’s goal is to understand the land within a short space of time, had invested in and where man lives, showing the natural manifestation restructured the vineyards, as well as renewing and expression of the environment. the cellar. Today the company is headed by Elena In this perspective La Stoppa makes genuine and Pantaleoni. She, with the assistence of Giulio characteristic wines, strictly linked to their land of Armani, has been focused the investments to the origin. Wines 14 AgenOThis wine is named after the previous owner of La Stoppa, lawyer Ageno, who was the first to believe in and value the great potential of this area. The wine is made exclusively with grapes from this hot and low yielding land Classification Indicazione Geografica Tipica Emilia Variety Malvasia di Candia Aromatica 60%, Ortrugo and Trebbiano 40% First year of Production 2002 Agriculture Natural Grass cover crops. No fertilizing, weed killers or pesticides. Only sulphur and copper treatments. Soil Type Clay Silt Trellis System Guyot Age of vines 40 years Density 2,200/4,000 plants per hectare Harvest 5th/10th September Vinification 30 days on skins with native yeasts and without sulfites Maturation AgenO 12 months, half in steel basin and half in used French Oak barriques. Two years in bottle, no filtration Production 13,000 bottles 18 StoppAThis wine bears the estate’s name. Although made with International varieties, over the years it has characterized the company and is partially still produced with grapes from vines which are over 80 years old, the oldest on the vineyard. Classification Colli Piacentini Cabernet Sauvignon DOC Variety Cabernet Sauvignon, Merlot and other Bordeaux varieties First year of Production 1973 Agriculture Natural Grass cover crops. No fertilizing, weed killers or pesticides. Only sulphur and copper treatments. Soil Type Clay Silt Trellis System Guyot and GDC Age of vines 8, 35, 90 years Density 4,000/6,000 plants per hectare Harvest 10th/20th September Vinification 30 days on skins with native yeasts without sulfites Maturation StoppA 14 months in new and old French oak barriques, two years in bottle, no filtration Production 20,000 bottles 500 magnum 100 double magnum 20 MacchionA Previously, the vineyard was divided into two bodies, La Stoppa and Macchiona. Macchiona is the name of a farmhouse found among the most traditional red grape vineyards of the Colli Piacentini, the qualities of which are most faithfully reflected in this wine. Classification Indicazione Geografica Tipica Emilia Variety Barbera 50% Bonarda 50% First year of Production 1973 Agriculture Natural Grass cover crops. No fertilizing, weed killers or pesticides. Only sulphur and copper treatments. Soil Type Clay Silt Trellis System Guyot and GDC Age of vines 10, 30, 60 years Density 4,000/6,000 plants per hectare Harvest 15th/25th September Vinification 30 days on skins with native yeasts Maturation 12 months in Slavonian oak barrels of 10 and 20 hectolitres, two years in bottle, no filtration Production 30,000 bottles 500 magnum 100 double magnum 22 della stoppa The Barbera grape matures well on these hot and sun-drenched hills and transforms into a wine which improves with age, owing to its fresh and lively acidity. This is why a pure Barbera is produced only when the quality and the quantity of the harvest allows it. Classification Indicazione Geografica Tipica Emilia Barbera Variety 100% Barbera First year of Production 1990 Agriculture Natural Grass cover crops. No fertilizing, weed killers or pesticides. Only sulphur and copper treatments. Soil Type Clay Silt Trellis System Guyot and GDC Age of vines 25 & 45 years Density 4,000 plants per hectare Harvest 15th/20th September Vinification 30 days on skins with native yeasts Maturation 12 months in used French oak barriques, two years in bottle, no filtration Production 15,000 bottles 500 magnum 100 double magnum 24 TrebbiolO The red young wine from La Stoppa: it is produced in two versions; still and sparkling. To be served with the tasty and hearty local cuisine, which is best accompanied by high acidity and slightly sparkling wines. Classification Igt Emilia Rosso Variety Barbera 60% Bonarda 40% First year of Production 1988 Agriculture Natural Grass cover crops. No fertilizing, weed killers or pesticides. Only sulphur and copper treatments. Soil Type Clay Silt Trellis System Guyot and GDC Age of vines From 3 up to 20 years Density 4,000/6,000 plants per hectare Harvest 15th/25th September Vinification 20 days on skins with native yeasts Maturation For the sparkling one: in temperature controlled closed tanks (charmat method); for the still one: in inox tanks Production Trebbiolo, Frizzante: 33,000 bottles. Trebbiolo, Rosso: 30,000 bottles 28 The most cultivated grape of Colli Piacentini produces this sweet, sparkling Malvasia, which has a low alcohol content and high acidity. The ideal companion to shortcrust pastries and biscuits. Classification Indicazione Geografica Tipica Emilia Malvasia dolce frizzante Variety 100% Malvasia di Candia Aromatica First year of Production 1990 Agriculture Natural Grass cover crops. No fertilizing, weed killers or pesticides. Only sulphur and copper treatments. Soil Type Clay Silt Trellis System Guyot Age of vines From 3 up to 11 years Density 6,000 plants per hectare Harvest 5th September Vinification Processed using a soft press Maturation In temperature controlled closed tanks (charmat method) Production 5,000 bottlesl 30 del volta Taking its name from the vineyard which, in its turn, takes its name from Signor Volta, the sharecropper who for years has cultivated it, this sunny warm wine with a hint of apricot, Vigna del Volta embraces all the characteristics of this area with this grand vine, Malvasia di Candia Aromatica. Classification Indicazione Geografica Tipica Malvasia Passito Variety Malvasia 95%, Moscato 5% First year of Production 1995 Agriculture Natural Grass cover crops. No fertilizing, weed killers or pesticides. Only sulphur and copper treatments. Soil Type Clay/Silt Trellis System Guyot Age of vines 15, 30 & 40 years Density 2,200/4,000 plants per hectare Harvest Moscato at the end of August. Malvasia first ten days of September; then drying on plastic sheet in the sun for around 15 days Vinification Processed using a vertical hydraulic press Maturation 10 months in barriques of French oak, two years in bottle Production 15,000 bottles of 500 ml 32 delle canne Rare is the occasion when grapes, struck by Botritis Cinerea, are harvested from an over 60 year old 5,000 metre vineyard which produces very few bottles of a sweet and complex wine with a hint of saffron, typical of a Botrizised Semillon. Classification White Wine Variety 100% Semillon First year of Production 1989 Agriculture Natural Grass cover crops. No fertilizing, weed killers or pesticides. Only sulphur and copper treatments. Soil Type Clay/Silt Trellis System Guyot Age of vines 60 years Density 4,000 plants per hectare Harvest 10/15th September. Each bunch is carefully chosen one by one as it is affected by the Noble Rot (Botrytis Cinerea) Vinification Processed using a vertical hydraulic press Maturation 10 months in barriques of French oak, two years in bottle Production 500 bottles of 500ml 36 Piacenza Emilia Romagna Italia Piacenza Emilia Romagna la Stoppa DI ELENA PANTALEONI LOC.
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