La Stoppa 'Trebbiolo' 2023 Emilia-Romagna, Italy

Grapes: 60% Barbera, 40% Bonarda (Croatina)

Style: Medium bodied with grippy tannin. Juicy, and rustic with blackberry, sour cherry, spice, and earth.

Details: From 10-45-year-old organically farmed vines near the Trebbia River. Fermented with native yeasts in stainless and concrete, 20 day maceration, then aged in tank before release. Light filtration and a touch of SO2.

Story: La Stoppa is one of Italy’s most important natural wine estates, a historic property in Emilia-Romagna now led by Elena Pantaleoni. Farming organically since the 1990s, she focuses on native grapes and long fermentations, rejecting international styles. La Stoppa is a benchmark for authenticity, producing wines that are as uncompromising as they are expressive of their land.