La Stoppa

Elena Pantaleoni — Emilia-Romagna

La Stoppa is a historic and legendary estate in Emilia-Romagna, a region celebrated for its food but often overlooked for its wines. The winery's modern-day prominence is due to the vision and unwavering commitment of Elena Pantaleoni, who took over from her father in the 1990s. She is a pioneer of the natural wine movement in Italy, renowned for her philosophical approach and uncompromising dedication to organic farming, indigenous grapes, and a non-interventionist cellar.

A Philosophy of Authenticity and Terroir

Elena's philosophy is rooted in a deep respect for her land and a belief that wine should be an honest, living reflection of its terroir. She famously said, "Wine is the mirror of the place from where it comes," and her work is a testament to that principle.

  • Organic Farming: The vineyards have been farmed organically since the 1990s and are now certified. She believes that the health of the soil and the vines is paramount and that chemical inputs only mask the true character of the land.

  • Low Intervention: In the cellar, her approach is radically hands-off. Fermentations are spontaneous with native yeasts, and she avoids fining, filtration, and pumps.

  • No Added Sulfur: Her most famous wines, particularly the whites, are made with no added sulfur dioxide (SO2​), a risky but rewarding choice that allows for a pure and unadulterated expression of the fruit.

The Vineyards and Terroir

La Stoppa is located on a steep, beautiful hillside that overlooks the Trebbia River Valley.

  • Location: The estate is in Rivergaro, near Piacenza, in the Emilia-Romagna region.

  • Vineyard Area: The domaine covers 32 hectares of vineyards, along with 28 hectares of forests and oaks, creating a diverse and balanced ecosystem.

  • Grape Varieties: The estate is planted with a range of local and international grapes. Elena has replanted the vineyards with indigenous varieties like Malvasia di Candia Aromatica, Ortrugo, and Trebbiano, while also keeping some plantings of Barbera and Bonarda. She also grows international varieties like Cabernet Sauvignon and Pinot Noir.

  • Soils: The terroir is a complex mix of clay and limestone, which contributes to the wines' structure and minerality. The high sun exposure is balanced by the elevation and her winemaking approach, which brings freshness to the final wines.

Winemaking and Process

The winemaking at La Stoppa is a careful and precise process, tailored to each cuvée.

  • Harvest & Pressing: Grapes are hand-harvested and sorted. The white grapes undergo a long skin maceration for several days or weeks, a process that gives the wines a rich color and a complex texture.

  • Fermentation & Aging: Fermentation and aging take place in a mix of stainless steel, large oak casks, and old barrels. The wines are aged for extended periods, allowing them to develop complexity and natural stability.

  • Long Aging: Some of her red wines, particularly the Bonarda, are aged for up to five years in large barrels before being bottled, which results in a softer, more elegant texture.

Signature Wines to Discover

The wines of La Stoppa are known for their strong personality, complexity, and incredible aging potential.

  • Ageno: An iconic orange wine made from long skin maceration of Malvasia, Ortrugo, and Trebbiano. It is a powerful, aromatic, and deeply textured wine that is a benchmark for the style.

  • Macchiona: A rich and structured red wine, a blend of Barbera and Bonarda, known for its earthy notes and ability to age for decades.

  • Trebbiolo: A lighter, more immediate expression of the estate's red grapes.

  • Vino Rosso: A cuvée made from a blend of international varieties, showcasing their natural, unadulterated character.

Address & Contact

La Stoppa is a working winery. Visits are by appointment only.

  • Address: Località Ancarano di Rivergaro, 29029 Rivergaro (PC), Italy.