About this wine
Vineyard and terroir
The grapes come from organically farmed vines aged 25–45 years, planted on a hillside with stony clay-limestone soils.
Vinification
The grapes are harvested by hand and destemmed. Fermentation takes place in stainless-steel tanks with native yeasts and no added sulfur, followed by 30 days of skin contact. The wine does not undergo malolactic fermentation because its naturally low pH and high acidity prevent it.
Ageing
This is La Stoppa’s only wine aged in old French oak barrels, where it rests for one year. It is bottled without filtration and matures for at least another two years before release.
Tasting profile
Well-structured and tightly knit.
Label / history
Produced since 1990.
