Trebbiolo IGT Emilia Rosso
60% Barbera/40% Bonarda aka Croatina. Trebbiolo is made from a selection of vines that are the more productive on the estate, lying lower down toward the valley floor and producing bigger berries (relative to the oldest hilltop vines from which La Stoppa's long-aged La Macchiona is made). The soils are of heavy, silty, iron-rich clay (argiolo-limoso con ferro). The vines are farmed organically and harvested by hand. The grapes are destemmed, gently crushed and fermented with native yeasts in stainless steel and concrete tanks. Maceration with the skins lasts around 20 days. The wine is aged in tank and does not go through malolactic fermentation. This is the only La Stoppa red to see a tiny addition of sulfur and a light filtration at bottling. The name "Trebbiolo" is derived from the nearby river and valley Trebbia. The wine is bottled as a Vino Rosso (though it lies within the Gutturnio Fermo DOC).