Country: Italy

Region: Piacenza, Emilia-Romagna

Grapes: Barbera 60%, Bonarda 40%

Vintage: 2020

ABV: 13.5%

Bottle size: 75cl

Viticulture: certified organic

Winemaking: fermentation in stainless steel and cement

Vegan?: yes

Made from a selection of the more productive vines on the estate, this blend of Barbera and Bonarda is vibrant and fresh. The name of the wine comes from the nearby river valley of Trebbia.

About the producer: La Stoppa is run by Elena Pantaleoni and Giulio Armani, who changed the course of the winery in 1996 by replanting the estate from international varieties to the local Barbera and Bonarda. They are very natural in their approach to winemaking, using no sulphur except a small amount in the Trebbiolo blend, and working with long periods of skin contact to extract flavour and reinforcement for the wines.