At a glance

Producer

La Stoppa

Region

Emilia-Romagna, Italy

Grape variety

Barbera, Bonarda

Wine type

Red

Body

Medium-bodied and Earthy

Sweetness

Dry

Typical price

$18-25

Tasting profile

Juicy cherry and cranberry, some wild berry, subtle earth, dried herbs, and a touch of violet. Slightly tangy, with rustic edges typical of the style.

Evolution: More integrated red fruit, earthy notes, and subtle spice after 1-2 years. Herbs and floral character develop with short aging. Drinks fresh and crunchy early, becoming rounder within 2-4 years.

At peak: From late 2025 through 2028, expect great balance, expressive fruit, savory depth, and seamless texture without loss of energy.

Structure

Acidity

Medium-high, refreshing and lively (especially due to Barbera component)

Tannins

Medium, slightly rustic and youthful

Alcohol

Moderate (12.5-13%)

Aging potential

Moderate – best consumed within 3-6 years of vintage, but can hold for 7-8 with proper storage

Drinking window

Peak drinking

2026 to 2028

Optimal window

2025 to 2029

Current status

Too Young – Structure Still Tight

Current condition

Primary and youthful, best with aeration in 2024/2025. Will gain more complexity after short cellaring.

Trebbiolo is crafted as a vibrant, food-friendly red—more about purity and freshness than longevity. The blend (mainly Barbera & Bonarda) and minimal intervention farming favor early drinkability. Top recent vintages (like 2023) keep structure for 5-7 years, but best aromatic complexity occurs between year 2 and 5.

Food pairing

Cured meats, pasta with ragu, roast chicken, hard cheeses (Parmigiano/Reggiano), grilled sausage, mushroom dishes, and rustic vegetable fare.

Serving

Serving temperature

15-17°C / 59-62°F

Decant

Yes (30-45 minutes) — Helps tame rustic youthfulness, blows off natural funk, and opens up aromatics.

Sustainability

Sustainability score: 9/10

Dry-farmed; no chemical fertilizers/herbicides; wild yeast fermentations; minimal/additions or filtration; re-use of glass and cork where possible; energy-efficient winery; wild cover crops to support biodiversity.

La Stoppa is widely regarded as a leader in Italy’s sustainable/natural wine movement, prioritizing biodiversity, non-interventionist farming, and low-input winemaking. The entire estate is organic with strong ecosystem stewardship. Local bottling, minimal packaging, and mainly European sales keep emissions low. Some environmental impact persists with overseas export (notably USA or Asia), but the winery’s overall footprint is very low for international standards.