La Stoppa Trebbiolo 2021, 12.5% ABV.
RRP: €25.50. Stockists: Le Caveau, 64 Wine, Greenman Wines, Bradleys Cork
“Youthful and purple and vibrant. Cries out for a big plate of charcuterie.”
This remarkable Trebbiolo, named after a local river, comes from the hills near Piacenza in Emilia Romagna and is produced by Elena Panteleoni, “one of the most powerfully charismatic voices of the natural wine movement” according to
the authors of the recently published VINO.Elena took over the vineyard in 1991, after her father’s death. Eventually, she decided to tear up the French grape varieties in favour of local grapes such as Barbera and Croatina (called Bonarda here) and it is from these two that our Trebbiolo comes.
Nowadays, Elena owns and runs this wonderful 58-ha organically-tended estate (30 planted to vines) where wild herbs grow freely between the rows and no chemical fertilisers, weed killers or pesticides are ever applied.
This natural wine, which has been matured in stainless steel casks, has a vibrant purple colour. Aromas are fresh and include red berries and cherries. On the palate, it has a hint of fizz, is abuzz with light fruit, and some spice too, a very refreshing acidity, lively, lovely and juicy, before signing off with a lip-smacking finish. Very good on its own and especially with food. A wine for all seasons and
Very Highly Recommended.
Importers Le Caveau are big fans. “Youthful and purple and vibrant. Cries out for a big plate of charcuterie and cheese and some top-class air-dried hams.” The blend by the way is Barbera 60% and Bonarda 40%.
The Triple A on the label refers to Agriculturist (farmer), Artisan and Artist, a certification that designates the production of authentic true-to-territory organic wines. Arianna Occhipinti is another top Italian producer who is a member of the Triple A movement (which has spread beyond Italy).
Geek Bits
Classification: Red Wine
Variety: Barbera 60% Bonarda 40%
First year produced: 1988
Agriculture: Organic, with spontaneous grassing, no fertilisation, weed control and pesticides
Soil type: Silty clay
Training system: Simple Guyot
Age of plants: 10, 20 and 45 years
Planting density: 4,000/6,000 vines per hectare
Vinification: Maceration on the skins for approximately 20 days in a steel and/or cement tank
Fermentation and refinement: Spontaneous with indigenous yeasts, in steel and cement tank
Average production: 60,000 bottles
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* This post is part of a series of Italian wines produced by usually small or medium-sized wineries that are organic and made from native grapes. Taking some “guidance” here from the recently published VINO. Mightn’t always net the hat trick but hope to score two from the three each time. I have quite a few lined up but I’m happy to consider any suggestions or help. #OrganicItaly
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