Offering an inviting deep purple hue in the glass with warm juicy red fruits of cherry on the nose alongside savoury notes with an underlying earthy tone.
The palate is vivacious and dry with a balanced acidity.

Trebbiolo Rosso is named after the valley where the estate is located, which is a 32-hectare estate is situated in the province of Piacenza in the Emilia-Romagna region of Northern Italy. La Stoppa Estate has been run by Elena Pantaeoni since the early 1990's. Upon its purchase, Elena immediately began replacing the existing international grape varieties with the indigenous Barbera and Bonarda grapes. Then with the help of her oenologist, Giulio Armani, the estate was converted to organic production with certification being granted in 2008.

On the vineyard natural processes, with spontaneous grassing and no fertilization, weeding or pesticides are employed. Whilst in the winery fermentation of this wine is entirely with native yeasts and maceration with skins is lengthy. Whilst many of Elena's wines are aged in old French and Slavonian oak, this blend of 60% Barbera and 40% Bonarda is unoaked to retain its fresh and fruity complexity.

Food Pairing: This wine works well with cold meats or an Italian favourite such as chicken tortellini in a hearty broth or Barbera-braised veal shank.