At a glance

Producer

La Stoppa

Region

Emilia-Romagna, Italy

Grape variety

Barbera, Bonarda (Croatina)

Wine type

Red

Body

Medium-bodied and Fruity

Sweetness

Dry

Typical price

$16-24 USD

Tasting profile

Plush red and black cherry, plum, wild berries, brambly and earthy notes, gently herbal, subtle spice. Lively and juicy palate with crunchy fruit.

Evolution: With short-term aging, expect earthy undertones and more savoriness, slight softening of fruit intensity.

At peak: At peak (2021-2025), shows great freshness, juicy acidity, and authentic regional character. Will not develop tertiary complexity typical of more age-worthy reds.

Structure

Acidity

Bright, prominent

Tannins

Medium, lightly grippy but juicy

Alcohol

13% ABV (typical)

Aging potential

Best enjoyed in first 5-8 years; not for extended cellaring

Drinking window

Peak drinking

2021 to 2025

Optimal window

2020 to 2027

Current status

Drinking well; enjoyable now with further short-term potential.

Current condition

Fresh, vibrant, and lively. Will remain in strong form for several more years, but not a long-term ager.

Trebbiolo is intentionally made as a fresh, early-drinking natural wine with modest tannins and high natural acidity but limited extract and oak. It reaches its peak in the first few years after release and is best consumed young to preserve its expressive fruit and vitality.

Food pairing

Excellent with charcuterie, cured meats, simple grilled pork, pasta with ragu, mushroom risotto, hard cheeses (e.g. Parmigiano Reggiano), and rustic Italian fare.

Serving

Serving temperature

15-17°C / 59-63°F

Decant

Yes (30 minutes) — Decanting helps blow off light reduction or bottle funk typical of natural wines, while highlighting freshness.

Sustainability

Sustainability score: 9/10

La Stoppa farms organically since the 1990s (certified by ICEA). Use of biodiverse cover crops, no synthetic chemicals, manual harvest, native yeast fermentations, minimal to no added sulfites, and no chemical interventions. Focus on recycled glass in bottles and lightweight packaging. Small-scale, regenerative vineyard management.

La Stoppa is widely recognized for leadership in environmentally responsible winemaking in Emilia-Romagna. Certified organic for decades, with authentic natural wine ethos (minimal intervention, wild yeast, low/no S02, refusal of chemical inputs). Biodiversity, carbon-sensitive packaging, and low irrigation further boost sustainability. Their practices set a sustainable benchmark for estate-bottled Italian reds.