Run by Elena Pantaleoni and Giulio Armani, the 32 hectares of vines at La Stoppa have been worked organically since the early 1990s. Planted mainly to Barbera and Bonarda, with small amounts of Malvasia, Trebbiano, and Ortrugo. The winemaking at La Stoppa is very natural and non-interventionist, with natural fermentations and SO2 only used at bottling for the entry-level wines.
For more information, please visit Louis/Dressner
