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La Stoppa

La Stoppa

La Stoppa is located in North-West Emilia-Romagna, and was founded at the end of the 19th century by a lawyer from Genova named Gian-Carlo Ageno. He was the first to give value to this land by planting vineyards. 

During their first 20 years of ownership, they vinified every vineyard and grape variety separately. But in 1996, they decided to eliminate most of the early ripening grapes-Chardonnay, Sauvignon Blanc, Pinot Noir, Tokay, Pinot Gris, Grechetto... as they are not exactly suited for the hot climate. Instead, they focused on replanting Barbera, Bonarda and Malvasia, all local grapes.

They are about 250 m from the sea, working mainly on clay soils. The majority of the production consists of red wines produced with Barbera and Bonarda. They make one dry white wine, Ageno and also make a few sweet whites.

They have been certified organic since 2008, but have been working this way since the early 90's. Most of the work is done by hand.

Winery website
La Stoppa
La Stoppa
La Stoppa
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