Estate: Taking over her family estate in 1993, Elena Pantaleoni began replanting the vineyards with native varietals such as Barbera, Malvasia di Candia Aromatica, Ortrugo and Bonarda/Croatina. 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 [certified], sustainably and with minimal intervention.
Winemaking: Grapes are from younger vines 5-20 years in age on gentle slopes with heavy clay/silt soil. Maceration on skins in stainless steel tanks for 20 days, indigenous yeast spontaneous fermentation, aged in stainless steel and concrete tanks, unfined, unfiltered. The name “Trebbiolo” is derived from the name of nearby river and valley Trebbia.
Tasting Notes: Layers of blueberry, black cherry, red currant, blackberry, pomegranate, bramble, flinty minerality, whisper of fizz framed with Darjeeling tea tannins and tangy acidity. Black currant, dark chocolate, balsamic linger between each plush sip. Engaging, sleek, always excellent.
60% Barbera, 40% Bonarda
Estate Bottled by Azienda Vitivinicola La Stoppa