Estate: Elena Pantaleoni took over her family estate in 1993, replanting the vineyards with native varietals such as Barbera, Malvasia Candia, Ortrugo and Bonarda. The 50 hectare property is located in northwestern Emilia-Romagna and has a winemaking history dating back to the late 19th century. Along with natural winemaker Giulio Armani, Elena farms the 32 hectares of vines organically and with minimal intervention.
Winemaking: Grapes are selected from the bigger berries, younger vines [vines are 7, 15 and 40 years in age] and from the lower parts of the vineyard. The soil is heavy clay silt. Maceration on skins in stainless steel and/or cement tanks for 20 days, spontaneous fermentation with indigenous yeasts, in stainless steel and cement tanks. Unsulphured. The name “Trebbiolo” is derived from the name of nearby river and valley Trebbia.
Tasting Notes: Dark garnet in colour, with aromas of baked cherry, raisin, black pepper, carnation, forest floor and a trace of lavender. Layers of blackberry, cherry, cranberry, red currant, blueberry, grilled herbs drape over a frame of fresh acidity and silky tannins. Black cherry, a shake of black pepper along with a hint of eucalyptus linger on the lengthy, plush finish.
60% Barbera, 40% Bonarda [Croatina]
Bottled by Azienda Vitivinicola La Stoppa di Elena Pantaleoni