Grapes: Malvasia di Candia Aromatica 90% + Ortrugo & Trebbiano 10%
Region: Emilia-Romagna, Italy
Vintage: 2020
Viticulture: Organic
Soils: Clay + Silt
Vinification: 4 months maceration on skins in stainless steel and/or cement tanks
Aging: Aged in 40 hectolitre wooden tanks and in bottle for a time necessary
Fining or Filtering: None
Sulfur: None added
Notes from the Importer: La Stoppa is an historic estate in the province of Piacenza in the Emilia region of Italy. There are 32 hectares of vines, along with almost as much forest, plus the ruins of a medieval tower. The property was founded and planted first in the late 19th century by a lawyer named Giancarlo Ageno, whose main interest was Bordeaux varieties. In 1973, current owner Elena Pantaleoni's printer father, with no winegrowing experience, purchased the property; Elena joined him to work at the winery full-time in 1991. By 1996, a decision was made to let the non-native varietals like Chardonnay, Sauvignon Blanc, Tokay, Pinot Gris, Grechetto and Pinot Noir go, as they were not suited for the warm climate and clay soils of the area. They were replaced with local grapes Barbera, Bonarda and Malvasia (with Bordeaux varieties remaining until 2005, when those too were replaced).
This wine is named after the founder of La Stoppa, lawyer Ageno, who was the first to believe and give value the great potential of this area. The only dry white wine of the estate, obtained after a long maceration from grapes of this hot and low yielding land.
