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La Stoppa 2015 Ageno Emilia Bianco IGT
$82.99
Malvasia di Candia Aromatica forms ninety percent of the blend, with Ortrugo and Trebbiano making up the balance. The grapes come from twenty-year-old vines on red clay and silt. Skin maceration lasts four months in stainless steel, and fermentation is spontaneous with indigenous yeasts. Maturation lasts eighteen months in used foudres. The wine is bottled without fining, filtration or added sulphur dioxide.
| Producer | La Stoppa |
|---|---|
| Country | Italy |
| Region | Emilia-Romagna |
| Appellation | Emilia Bianco IGT |
| Viticulture | Organic |
| Vintage | 2015 |
| Size | 750 mL |
| Grape | Malvasia di Candia Aromatica, Ortrugo, Trebbiano |
Case Discount: Mix-&-Match 12+, Save 10% (wine, spirits & sake)
In stock
Available in 1 Store. Click to See Store Availability.
| Location | Quantity |
|---|---|
| Lonsdale 126 – 13th Street East North Vancouver, BC V7L 4W8 604-925-3663 | 6 |
Not currently available at Point Grey, 8th & Cambie, Granville Island, and Commercial Drive.
*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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