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A direct and satisfying sip, reflecting the rustic yet elegant identity of the region.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThis red from La Stoppa comes to life in Rivergaro, in the heart of the \u003cstrong\u003eColli Piacentini\u003c\/strong\u003e. The wine's name pays homage to an ancient farmhouse nestled among the estate's vineyards, located in a particularly renowned area. The vines are cultivated using the \u003cstrong\u003eGuyot\u003c\/strong\u003e system on \u003cstrong\u003eclay-silt\u003c\/strong\u003e soils, a natural combination that imparts structure and clear intensity to the raw material. Careful attention in the vineyard ensures perfect vegetative balance, delivering a pure and faithful expression of the Emilian wine landscape.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe winery adopts \u003cstrong\u003enatural farming\u003c\/strong\u003e with spontaneous grassing and limited use of copper and sulphur. The must ferments thanks to the action of \u003cstrong\u003eindigenous yeasts\u003c\/strong\u003e, macerating on the skins for thirty days to extract maximum aromatic depth. Ageing takes place for twelve months in \u003cstrong\u003eSlavonian oak barrels\u003c\/strong\u003e, followed by a long period of rest before release. The decision not to filter the wine preserves its total integrity, offering a vibrant sip that remains true to the characteristics of the original grape varieties.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eFounded in 1973, \u003cstrong\u003eLa Stoppa\u003c\/strong\u003e celebrates its history with this wine, whose name pays tribute to an old farmhouse among the vineyards of the Colli Piacentini. The 2002 vintage of \u003cstrong\u003eMacchiona Dieciannidopo\u003c\/strong\u003e embodies a commitment to natural farming and a minimalist, sustainable cellar philosophy. 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This straightforward interpretation stands out for its full profile, characterised by a \u003cstrong\u003erobust structure\u003c\/strong\u003e that supports the pronounced fruit expression and a dry finish. Its dynamic nature enhances intense flavours, pairing perfectly with pork, cured meats and cheeses. Adherence to the Tripla A approach has earned it a score of \u003cstrong\u003e94\/100 from Vinous\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eProduction originates in Ancarano di Rivergaro, where the vineyards grow in the valley bottom on \u003cstrong\u003esilty-clay soils\u003c\/strong\u003e, ideal for imparting substance and fullness of flavour to the wine. The vines are between ten and forty-five years old and are trained using the simple Guyot and GDC systems. The targeted planting density ensures a deep \u003cstrong\u003eagricultural vocation\u003c\/strong\u003e and guarantees a faithful interpretation of the varietal, promoting the fullest \u003cstrong\u003eexpression of the Piacenza terroir\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe estate follows strict \u003cstrong\u003eorganic farming\u003c\/strong\u003e practices, employing spontaneous grassing and mechanical weeding, without the use of pesticides or fertilisers. In the cellar, \u003cstrong\u003espontaneous fermentation\u003c\/strong\u003e is entrusted exclusively to indigenous yeasts. This is followed by a skin maceration of about twenty days, essential for extracting the right structure and colour intensity. The entire process, including \u003cstrong\u003ematuration in steel and cement\u003c\/strong\u003e, aims to preserve the clear character of the raw material.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eCreated in 1988 by Giulio Armani for La Stoppa, Trebbiolo embodies the liveliest spirit of the \u003cstrong\u003eColli Piacentini blend\u003c\/strong\u003e. This genuine Emilian interpretation combines Barbera and Bonarda grapes grown on silty-clay soils in Ancarano di Rivergaro. True to the \u003cstrong\u003eTriple A\u003c\/strong\u003e principles, the 2023 vintage offers an authentic sip with a strong identity. 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The pronounced \u003cstrong\u003elively acidity\u003c\/strong\u003e, a distinctive feature of the grape variety, supports a satisfying sip with great longevity. This artisanal interpretation enhances its natural qualities through a straightforward profile, ideal for those seeking a wine with a \u003cstrong\u003estructured character\u003c\/strong\u003e and a deep territorial identity.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe grapes come from Val Trebbiola, nestled among the hills of Ancarano di Rivergaro, in the Piacenza area. A warm and sunny ecosystem allows the Barbera to reach optimal ripeness, defining its expressive richness. The vines grow on deep \u003cstrong\u003esilty-clay soils\u003c\/strong\u003e and are cultivated according to the principles of \u003cstrong\u003eorganic farming\u003c\/strong\u003e, favouring natural grassing and excluding the use of synthetic chemicals. This agronomic management aims to enhance the integrity of the \u003cstrong\u003eEmilian territory\u003c\/strong\u003e, producing healthy fruit rich in nuances.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eVinification involves a long extraction, with a \u003cstrong\u003emaceration on the skins\u003c\/strong\u003e that lasts for forty days in steel or cement vats. The process continues with a \u003cstrong\u003espontaneous fermentation\u003c\/strong\u003e carried out exclusively by indigenous yeasts. Afterwards, the wine matures in used \u003cstrong\u003eFrench oak barrels\u003c\/strong\u003e and wooden vats, then completes its journey with a period of rest in the bottle. 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The aromatic profile opens with notes of green apple, black tea and spices, enriched by hints of hazelnut. On the palate it is dry, lively and crisp, revealing a rich texture that promises excellent \u003cstrong\u003eageing potential\u003c\/strong\u003e over time. A distinctive label for those seeking an authentic sip, supported by profound \u003cstrong\u003esensory complexity\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe origin of this wine is in Ancarano di Rivergaro, in the picturesque Val Trebbiola, near the Trebbia river. The vineyards are cultivated following a strict \u003cstrong\u003eorganic and sustainable approach\u003c\/strong\u003e, in full respect of the environment. The vines thrive on \u003cstrong\u003esilty clay soil\u003c\/strong\u003e with simple Guyot training, ideal conditions to ensure excellent extraction. The name of the label pays tribute to Giancarlo Ageno, the historic founder of the estate, who was the first to recognise and enhance the strong \u003cstrong\u003ewinegrowing vocation\u003c\/strong\u003e of the Piacenza area.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe winemaking follows an essential philosophy, starting with \u003cstrong\u003espontaneous fermentation\u003c\/strong\u003e triggered by indigenous yeasts. This is followed by a prolonged \u003cstrong\u003emaceration on the skins\u003c\/strong\u003e lasting four months in steel or cement vats, a fundamental step in defining the characteristic amber colour and firm structure. Without undergoing any filtration, the wine completes its journey resting in \u003cstrong\u003ewooden barrels\u003c\/strong\u003e for as long as necessary. This meticulous artisanal process gives a persistent finish, characterised by vibrant notes of currant, blueberry and cloves.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eAgeno 2022 pays tribute to Giancarlo Ageno, founder of La Stoppa and pioneer of Ancarano di Rivergaro, in Val Trebbiola. Active since 1973 in Emilia-Romagna, the company expresses an authentic connection with its land through a \u003cstrong\u003eorganic and sustainable\u003c\/strong\u003e approach. Under the guidance of oenologist Giulio Armani, this artisanal wine matures in 40-hectolitre wooden vats and refines in the bottle, ensuring an essential and pure style, \u003cstrong\u003ewithout added sulphites\u003c\/strong\u003e. The result is an identity-driven expression with great longevity, capable of evolving in the cellar for \u003cstrong\u003e5-10 years\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"La Stoppa","offers":[{"title":"Default Title","offer_id":45806566277291,"sku":"58974","price":30.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/la-stoppa-ageno-2022_58974_1_2f9bb937-7a9a-466d-9498-4d70d8401f9b.webp?v=1779812385"},{"product_id":"la-stoppa-macchiona-2018","title":"La Stoppa Macchiona 2018","description":"\u003ch3\u003eWhat kind of wine it is\u003c\/h3\u003e\u003cp\u003eMacchiona is a vibrant and characterful \u003cstrong\u003eEmilian red wine\u003c\/strong\u003e, crafted by La Stoppa through a blend of \u003cstrong\u003eBarbera and Bonarda\u003c\/strong\u003e. To the eye, it reveals a ruby red colour with brilliant purple highlights, which anticipate an intense and distinctly vinous aromatic profile. On the nose, pleasant aromas of fresh fruit emerge, dominated by notes of \u003cstrong\u003emorello cherry and cherry\u003c\/strong\u003e. The palate is harmonious, supported by a fresh and balanced structure. Thanks to its fruity nature, it pairs perfectly with cured meats, pasta dishes with meat sauces, stewed meats, cheeses of various ages, and flavourful pizzas.\u003c\/p\u003e\u003ch3\u003eWhere it comes from\u003c\/h3\u003e\u003cp\u003eThe roots of this wine lie in the Val Trebbiola, in the Piacenza area. The winery cultivates its vineyards on \u003cstrong\u003eclay and silt soils\u003c\/strong\u003e, elements that favour a clear and recognisable fruit expression. The vines are trained using the simple Guyot system and are part of an ecosystem managed according to the principles of \u003cstrong\u003enatural agriculture\u003c\/strong\u003e. This approach involves spontaneous grassing and excludes the use of chemical fertilisers or pesticides, limiting interventions in the vineyard to the use of copper and sulphur. The agronomic management allows for grapes that fully express the authenticity of the \u003cstrong\u003eEmilian territory\u003c\/strong\u003e.\u003c\/p\u003e\u003ch3\u003eHow it is produced\u003c\/h3\u003e\u003cp\u003eThe winemaking process follows a minimalist approach, starting with fermentation triggered exclusively by \u003cstrong\u003eindigenous yeasts\u003c\/strong\u003e. The extraction phase is based on a prolonged \u003cstrong\u003eskin maceration\u003c\/strong\u003e of thirty days, a decisive step to extract colour and define the complex aromatic profile. Subsequently, the wine matures for twelve months in \u003cstrong\u003eSlavonian oak barrels\u003c\/strong\u003e, evolving slowly without overshadowing the varietal identity. The oenological journey concludes with a rest of at least two years before release, a period necessary to best harmonise all the structural components.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eThis red wine takes its name from an old farmhouse nestled among the vineyards of the historic La Stoppa estate, in the picturesque Val Trebbiola. Managed by the Pantaleoni family since 1973, the winery follows a strict natural farming approach. The must undergoes a \u003cstrong\u003ethirty-day skin maceration\u003c\/strong\u003e, activated exclusively by \u003cstrong\u003eindigenous yeasts\u003c\/strong\u003e. The authentic Emilian character of this wine is further enhanced by slow maturation in \u003cstrong\u003eSlavonian oak barrels\u003c\/strong\u003e and a long, patient rest in the bottle before being released to the market.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"La Stoppa","offers":[{"title":"Default Title","offer_id":45806566867115,"sku":"58975","price":28.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0652\/6789\/2395\/files\/la-stoppa-macchiona-2018_58975_1_741cc3b5-f974-42d2-a05d-f0427cc3cc9c.webp?v=1773788482"},{"product_id":"la-stoppa-vino-del-volta-0-5l-2024","title":"La Stoppa Vino del Volta 0.5L 2024","description":"\u003ch3\u003eWhat kind of wine is it\u003c\/h3\u003e\u003cp\u003eVino del Volta is a \u003cstrong\u003esweet white passito\u003c\/strong\u003e produced in Emilia-Romagna by La Stoppa, made from sun-dried Malvasia di Candia Aromatica grapes. In the glass, it displays a yellow hue enriched with brilliant golden highlights. The bouquet releases warm and enveloping aromas of \u003cstrong\u003eapricot\u003c\/strong\u003e, then evolves towards notes of dried fruit such as \u003cstrong\u003efigs and raisins\u003c\/strong\u003e. On the palate, it confirms a consistent character, offering a structured taste that envelops with natural sweetness and a balanced, clean flavour profile.\u003c\/p\u003e\u003ch3\u003eWhere does it come from\u003c\/h3\u003e\u003cp\u003eIt originates in Ancarano di Rivergaro, in Emilia-Romagna, where the Malvasia di Candia Aromatica vines grow on \u003cstrong\u003esilty-clay soils\u003c\/strong\u003e. The vineyards follow the strict principles of \u003cstrong\u003eorganic farming\u003c\/strong\u003e, with spontaneous grassing and no synthetic fertilisers or pesticides. This terroir allows the grapes to reach perfect ripeness before drying, preserving their \u003cstrong\u003earomatic intensity\u003c\/strong\u003e and ensuring healthy fruit capable of expressing the full richness of the region.\u003c\/p\u003e\u003ch3\u003eHow is it produced\u003c\/h3\u003e\u003cp\u003eProduction begins with the \u003cstrong\u003esun-drying\u003c\/strong\u003e of the grape bunches, which are then gently pressed using a vertical hydraulic system. The must undergoes \u003cstrong\u003espontaneous fermentation\u003c\/strong\u003e with indigenous yeasts and macerates on the skins for about twenty days in steel and cement vats to maximise extraction. Ageing takes place in \u003cstrong\u003eused French oak barrels\u003c\/strong\u003e, giving the wine an elegant structural breadth and an enveloping sip that finishes with a balanced and persistent aftertaste.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and Curiosities\u003c\/h3\u003e\n\u003cp\u003eThe \u003cstrong\u003eVino del Volta\u003c\/strong\u003e from La Stoppa pays tribute to the rural tradition of Emilia-Romagna, taking its name from the sharecropper who cared for the historic vineyard for many years. This fine dessert wine is produced in Ancarano di Rivergaro from \u003cstrong\u003eMalvasia di Candia Aromatica\u003c\/strong\u003e grapes expertly dried in the sun. The vines, around twenty-five years old, grow on silty-clay soils using \u003cstrong\u003eorganic farming\u003c\/strong\u003e methods, without pesticides or herbicides. 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On the palate, it offers a direct, well-structured and robust style, supported by a distinctive \u003cstrong\u003efruity fullness\u003c\/strong\u003e that defines its character. It is an artisanal wine designed to provide an immediate and sincere interpretation of the terroir.\u003c\/p\u003e\u003ch3\u003eOrigin\u003c\/h3\u003e\u003cp\u003eThe grapes come from the vineyards of Ancarano di Rivergaro, in Emilia-Romagna, where the vines reach forty-five years of age. The \u003cstrong\u003esilty clay\u003c\/strong\u003e soils ensure the structure and gustatory strength typical of local varieties. Agronomic management respects natural rhythms through \u003cstrong\u003espontaneous grassing\u003c\/strong\u003e and the absence of systemic treatments or synthetic fertilisers. This attention to the soil makes it possible to preserve the integrity of the fruit and enhance the \u003cstrong\u003eterritorial identity\u003c\/strong\u003e of the area.\u003c\/p\u003e\u003ch3\u003eProduction\u003c\/h3\u003e\u003cp\u003eVinification follows a rigorous artisanal approach, starting with a careful selection of grapes harvested from valley floor sites. The process begins with \u003cstrong\u003espontaneous fermentation\u003c\/strong\u003e activated by indigenous yeasts, followed by maceration on the skins for approximately twenty days. The entire cycle, including the subsequent \u003cstrong\u003eageing in steel and concrete\u003c\/strong\u003e, avoids the use of barrels to keep the varietal fragrance intact. The result is a straightforward glass, ideal for \u003cstrong\u003epairing with cured meats\u003c\/strong\u003e and pork-based recipes.\u003c\/p\u003e \u003cdiv\u003e\n\u003ch3\u003eHistory and interesting facts\u003c\/h3\u003e\n\u003cp\u003eCreated in 1988 by Giulio Armani for the La Stoppa estate, \u003cstrong\u003eTrebbiolo Rosso\u003c\/strong\u003e has an evocative name that recalls the ancient farmyard used for threshing. This historic wine is based on showcasing vines that are up to 45 years old. 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