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La Stoppa 2003 Stoppa Cabernet Sauvignon
$69.99
Mature fruit and spices accompany a red with soft structure and good acidity. The blend is forty percent Cabernet Sauvignon, forty percent Merlot and twenty percent other Bordeaux varieties. Fermentation uses native yeasts, followed by roughly thirty days of maceration. The wine spends fourteen months in barriques and carries fifteen percent alcohol. Its regional origin is Emilia-Romagna in northern Italy.
| Producer | La Stoppa |
|---|---|
| Country | Italy |
| Region | Emilia-Romagna |
| Appellation | Emilia Rosso |
| Vintage | 2003 |
| Size | 750 mL |
| Grape | Cabernet Sauvignon, Merlot |
Case Discount: Mix-&-Match 12+, Save 10% (wine, spirits & sake)
In stock
Available in 1 Store. Click to See Store Availability.
| Location | Quantity |
|---|---|
| Commercial Drive 1622 Commercial Drive Vancouver, BC V5L 3Y4 604-633-1922 | 1* |
Not currently available at Point Grey, Lonsdale, 8th & Cambie, and Granville Island.
*Inventory changes quickly. Please call ahead for limited quantities.
About La Stoppa
La Stoppa lies in Val Trebbiola, a wooded pocket of the Colli Piacentini in Emilia-Romagna, where 30 hectares of vines share a 58-hectare property with preserved natural land. Giancarlo Ageno began developing the property in the second half of the 1800s, mixing French plantings with grapes long established in the area. Elena Pantaleoni's family bought it in 1973, and she has directed the domaine since the mid-1990s with winemaker Giulio Armani.
The estate now focuses on Emilia's local varieties. Vines are farmed organically and worked by hand, without herbicides or synthetic fertilizers, while copper and sulfur are used sparingly when needed. Cellar work includes indigenous-yeast fermentation, extended skin contact and the use of steel or concrete vessels.
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