La Stoppa is a long-established estate, founded over a century ago. Situated in the Emilia-Romagna region of Northern Italy, its vineyards stretch along the Trebbiola Valley, not far from the Trebbia river in the province of Piacenza.
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. It is the only dry white wine of the estate, obtained after a long maceration of grapes from this hot and low yielding land.
The winemaking process takes four months. Maceration is done on the skins in stainless steel and/or cement tanks. There is spontaneous fermentation with indigenous yeasts, before the wine is aged in 40 hectolitre wooden tanks and in bottle for the required time. It does not undergo filtration and no sulphites are added.
This wine is a blend of Malvasia di Candia Aromatica (90%) with Ortrugo and Trebbiano (10%). It is an "orange" wine which is a white wine sector that is growing in popularity. It has a phenomenal nose of peach, spice and even tea. These aromas are also prevalent in the wine's flavour as well as showing a floral character.