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Ageno by Elena Pantaleoni' La Stoppa was born in Rivergaro from Malvasia di Candia Aromatica 60%, 40% Ortrugo and Trebbiano, grown on clay-loam soils. In vineyard agriculture is natural, grassing spontaneous. There are no fertilizing, herbicides and pesticides. In the cellar the wine process provides a maceration of 30 days using only indigenous yeasts...
La Stoppa is an ancient company that with its vineyards climbs solitary on the slopes of the Val Trebbiola, not far from the Trebbia river, in the province of Piacenza. The company extends over 58 hectares, 28 destined for woods and oaks, chestnut and locust trees and 30 for vineyards, all grouped together and dominated by a medieval tower. More than a hundred years ago, its previous owner, lawyer Ageno, planted French vines there and produced wines with significant and somewhat curious names because they were Italianized: Bordò, Bordò bianco and Pinò. In 1973 La Stoppa was purchased by the Pantaleoni family, who in a short time rationalized the systems and renewed the cellar. Today the company is run by Elena Pantaleoni, who together with Giulio Armani wanted the greatest investments to be destined for the vineyard, managed according to the organic method and certified by the Soil and Health Authority. The low natural yields, due to the average age of the vines and the poor soil, and the intrinsic quality of the bunches allow us to obtain highly characterized wines, born in the vineyard and not betrayed by excessive work in the cellar. Today, a few labels are produced at Stoppa, some linked to native grapes, Malvasia di Candia Aromatica, Barbera and Bonarda, others to historically present vines such as Cabernet Sauvignon, Merlot and Semillon.