Our Portfolio

CrociCampedello Frizzante Bianco DOC Colli Piacentini
White Blend from Emilia-Romagna, Italy
60% Malvasia di Candia Aromatica/20% Trebbiano/15% Ortrugo/3% Sauvignon/2% Marsanne. Campedello is the name of the hillside site whose grapes go into this wine. The co-planted vines are planted on sandy limestone soils rich in fossilized seashell material and are farmed organically; everything is...
Organic
DB5325-19
CrociGutturnio DOC Frizzante Rosso
Barbera from Emilia-Romagna, Italy
60% Barbera 40% Bonarda (aka Croatina). Croci's vines are planted on sandy limestone soils rich in fossilized seashell material; there is more red clay in the parcels for the Gutturnio. The vines are farmed organically, and everything is done by hand, including weeding and harvest. The grapes are...
Organic
DB5326-17
Saetti, VignetoIGP Rosato dell`Emilia "Il Cadetto" (Lambrusco)
Lambrusco from Emilia-Romagna, Italy
100% Lambrusco Salamino (a particular sub-variety of Lambrusco known for thick skins, dark color, high acidity and tight bunches). Certified-organically farmed, hand-harvested fruit from 50-year-old vines, crushed, juice removed from the skins and spontaneously fermented in small steel tanks to...
Organic
DB0681-19
Saetti, VignetoIGP Rosso dell`Emilia "Rosso Viola"
Lambrusco from Emilia-Romagna, Italy
100% Lambrusco Salamino (a particular sub-variety of Lambrusco known for thick skins, dark color, high acidity and tight bunches). Certified-organically farmed, hand-harvested fruit from 50-year-old vines, crushed and spontaneously fermented in small steel tanks. Fermentation is spontaneous and is...
Organic
DB0412-19
La StoppaIGT Colli Piacentini Malvasia Passito "Vigna della Volta"
Malvasia from Emilia-Romagna, Italy
100% Malvasia di Candia Aromatica. 30-50-year-old vines. The bunches are harvested at normal ripeness and in perfect health, then dried in the sun for 5-15 days, depending on the vintage. They are pressed in a small vertical hand press, fermented naturally, and aged in used barrique for 3 years,...
Organic
DB5713-07
La StoppaIGT Emilia Rosso "Camporomano" (fmr "Barbera della Stoppa")
Barbera from Emilia-Romagna, Italy
100% Barbera. From 25-45-year-old estate vines on a slope on stony clay-limestone soils. The fruit is organically farmed and harvested by hand. It is destemmed and fermented with native yeasts and no sulfur in tank; maceration with the skins is for 30 days. The wine does not go through malolactic...
Organic
DB0940-11
La StoppaIGT Emilia Rosso "Macchiona Dieciannidopo" (library release)
Barbera from Emilia-Romagna, Italy
50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to about 65 years old), grown on silty clay soils and farmed organically, with no fertilizers and with wild plants...
Organic
DB8602-02
La StoppaIGT Emilia Rosso "Macchiona"
Barbera from Emilia-Romagna, Italy
50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to about 65 years old), grown on silty clay soils and farmed organically, with no fertilizers and with wild plants...
Organic
DB8602-13
La StoppaIGT Emilia Rosso "Macchiona" (library release)
Barbera from Emilia-Romagna, Italy
50% Barbera/50% Bonarda (aka Croatina). Named for an old farmhouse in the midst of the vineyard, Macchiona is La Stoppa's flagship red. It is made with the estate's oldest vines (up to about 65 years old), grown on silty clay soils and farmed organically, with no fertilizers and with wild plants...
Organic
DB8602-06
Podere GiardinoLambrusco dell’Emilia Rosato "Suoli Cataldi"- Metodo Ancestrale
Lambrusco from Emilia-Romagna, Italy
100% Lambrusco Marani, harvested on Sept 22nd.  The grapes were crushed and macerated for 24 hours, after which the pink juice was drained but the grapes were not pressed. Fermentation was spontaneous in stainless steel; malolactic was completed.  Secondary fermentation was in bottle, with the...
Organic
DB3394-20
Podere GiardinoLambrusco dell’Emilia Rosso "Suoli Cataldi"- Metodo Ancestrale
Lambrusco from Emilia-Romagna, Italy
25% Lambrusco Marani, 25% Lambrusco Salamino, 25% Lambrusco Oliva, 15% Lambrusco Grasparossa, 10% Lambrusco Maestri, co-harvested on Sept 25th.  Spontaneous fermentation in stainless w/ 4 days of skin contact.  Malolactic was completed.  Secondary fermentation was in bottle, with the addition of...
Organic
DB3399-20
CrociLubigo Frizzante Bianco VdT
Ortuga/Ortega from Emilia-Romagna, Italy
100% Ortrugo. Lubigo (or "landslide" in local dialect) is the name of the estate parcel in this wine. The soils are sandy and limestone-based, rich in fossilized shells from its past life as an ocean bottom. Farming is completely organic, and everything is done by hand, including weeding and...
Organic
DB5324-19
Podere GiardinoReggiano Lambrusco Rosato "Suoli Cataldi"
Lambrusco from Emilia-Romagna, Italy
100% Lambrusco Marani from 1.5ha, perfect for rosè with its light color and high acidity.  Harvest was on October 2nd. The grapes were direct pressed, without maceration.  Fermentation was in stainless steel. Malolactic did not occur. Secondary fermentation in autoclave.  6.5g/l residual sugar, but...
Organic
DB3396-19
Podere GiardinoReggiano Lambrusco Rosso "Suoli Cataldi"
Lambrusco from Emilia-Romagna, Italy
30% Lambrusco Marani (acidity), 30% Lambrusco Salamino (perfume), 30% Lambrusco Oliva (color and sugar), and 10% Lambrusco Maestri (structure), from 2.1 hectares. Harvest was on October 3rd and 4th; co-harvested and co-fermented. Alcoholic fermentation was in stainless steel with 6 days of...
Organic
DB3395-19
Chiara CondelloRomagna Sangiovese Predappio
Sangiovese from Emilia-Romagna, Italy
100% Sangiovese from three vineyards parcels between 150m and 350m above sea level, with a north/northeast exposure.  One is clay-limestone, one is red clay with high spungone content, and the last is clay-limestone with veins of spungone. Vines are approximately 40 years old. The grapes were...
Organic
DB0695-18
Chiara CondelloRomagna Sangiovese Predappio Riserva "Le Lucciole"
Sangiovese from Emilia-Romagna, Italy
Le Lucciole is Chiara's Riserva. It's 100% Sangiovese sourced from a parcel of 0.8 hectares planted at a density of 5,500 vines per hectare, 250m above sea level. The vines are 20 years old. The grapes were partially destemmed; those that were destemmed were left whole-berry without crushing....
Organic
DB0696-17
La StoppaVino Bianco "Ageno"
Malvasia from Emilia-Romagna, Italy
90% Malvasia/10% Ortrugo & Trebbiano Toscano. The varieties are co-planted and the vines average 30 years of age. The fruit is co-harvested, destemmed and fermented with native yeasts in tank. Maceration with the skins lasts around 4 months (warmer vintages usually entail a shorter time on the...
Organic
DB0939-17
La StoppaVino Bianco "Ageno"
Malvasia from Emilia-Romagna, Italy
90% Malvasia/10% Ortrugo & Trebbiano Toscano. The varieties are co-planted and the vines average 30 years of age. The fruit is co-harvested, destemmed and fermented with native yeasts in tank. Maceration with the skins lasts around 4 months (warmer vintages usually entail a shorter time on the...
Organic
DB0939-16
La StoppaVino Bianco "Ageno"
Malvasia from Emilia-Romagna, Italy
90% Malvasia/10% Ortrugo & Trebbiano Toscano. The varieties are co-planted and the vines average 30 years of age. The fruit is co-harvested, destemmed and fermented with native yeasts in tank. Maceration with the skins lasts around 4 months (warmer vintages usually entail a shorter time on the...
Organic
DB0939-19
La StoppaVino da Uve Apassate "Vino della Volta" (2007)
Malvasia from Emilia-Romagna, Italy
100% Malvasia di Candia Aromatica. 30-50-year-old vines. The bunches are harvested at normal ripeness and in perfect health, then dried in the sun for 5-15 days, depending on the vintage. They are pressed in a small vertical hand press, fermented naturally, and aged in used barrique for 3 years,...
Organic
DB3184-NV
La StoppaVino Rosso "Trebbiolo"
Barbera from Emilia-Romagna, Italy
70% Barbera/30% Bonarda (aka Croatina, not Bonarda from in Argentina). Trebbiolo is generally made from the younger, more productive vines at La Stoppa. They lie down the hill on which the winery sits, below the older hilltop vines that produce La Stoppa's long-aged La Macchiona; the flatter area...
Organic
DB0930-19