{"id":2559,"date":"2017-08-17T08:29:57","date_gmt":"2017-08-17T07:29:57","guid":{"rendered":"http:\/\/genuinewines.com\/en\/?p=2559"},"modified":"2017-08-17T08:31:19","modified_gmt":"2017-08-17T07:31:19","slug":"visiting-la-stoppa-emilia-colli-piacentini","status":"publish","type":"post","link":"https:\/\/genuinewines.com\/en\/blog\/visiting-la-stoppa-emilia-colli-piacentini\/","title":{"rendered":"July 2017 Visiting La Stoppa… Colli Piacentini !"},"content":{"rendered":"
\"\"\u00a0\"\"<\/div>\n

La Stoppa in the Colli Piacentini<\/h2>\n
In this report you can read:<\/div>\n
    \n
  • A snapshot\u00a0of the La Stoppa vineyard and property<\/li>\n
  • A note on the 2017 climate – dry with reasonable heat<\/li>\n
  • Description of the terroir and current issues<\/li>\n
  • Tasting notes on wines available today<\/li>\n<\/ul>\n

    \"\"<\/p>\n

    Tasting: Azienda Vitivinicola La Stoppa<\/strong>
    \n July 18, 2017<\/strong><\/p>\n

    Going back to La Stoppa is always a breath of fresh air, I remember it as if it were yesterday. \u00a0Angela Pantaleoni – Mother of Elena, the current owner and friend – had come to pick me up at the station of Piacenza to take me to the field. After a 20 minute drive, we took a path on the left, leaving the main road towards Bobbio.<\/p>\n

    Turn after turn, the trail climbed very steeply up the hill.\u00a0 I marveled at the landscape; this little wood that we crossed, then the first planted vines and finally, the field at the end of the road with its medieval tower, standing majestic and serene as if she were watching over the hill.<\/p>\n

    Here, as in Denavolo, the winter of 2017 was dry and not very rigorous. The spring did not bring much rain either, and so it is also a dry vintage. Early bud burst was halted very quickly because of temperature cooling at the end of April. Luckily there are no worries of freezing or hail in the field. We will keep our fingers crossed in hopes that the summer continues like this: hot temperatures without excessive weather patterns.<\/p>\n

    The soil is a vibrant, iron-coloured red clay. Silty, it is a deep and dusty soil littered with burnt-red\u00a0clay stones.\u00a0 The clays plays an important role as sponge to ensure the vines are fed with water until the grapes are harvested, which allows them to reach complete phenolic maturity.<\/p>\n

    \"\"
    Red\u00a0soil typical of La Stoppa – silty clay<\/figcaption><\/figure>\n

    \"\"<\/p>\n

    The estate is composed of 32 ha of vines mostly all around the domain with some on an opposite slope and 18 ha of wood. The vines are now the indigenous Barbera, Bonarda, Ortugo, Trebiano and Malvasia di Candia Aromatica. Some vines of Merlot (very old vines), Grenache and Semillon co-exist.<\/p>\n

    In recent years, the pressure of Flavescence dor\u00e9e has become an important issue to take seriously. Flavescence dor\u00e9e results in vines with red foliage. The disease is linked to a phytoplasma (a bacterium lacking cellular parietes) transported by leafhopper.\u00a0 When the leaves are red, photosynthesis cannot occur, and the grapes can\u2019t ripen.\u00a0 There are two solutions for this disease \u2013 replacing and replanting the vine, or treatment with arsenic.\u00a0 La Stoppa practices only organic culture in the vineyard, so replanting is the only solution.<\/p>\n

    Fortunately not all the vineyards are affected, especially the vines planted after 2004. Why? After 2004, a law was implemented by the government that no longer allows massal selection from the vines inside the estate, only from vines outside of the estate that have been deemed safe and disease free.\u00a0 This law was enacted to avoid having sick vines and spreading the disease. \u00a0In the photo below, we can see the start of v\u00e9raison for the Barbera, a few days ahead of usual.<\/p>\n

    \"\"\u00a0\u00a0\"\"<\/p>\n

    Tasting Notes of Current Wine Available:<\/strong><\/p>\n

    2015 Trebbiolo \u2013 IGT Emilia Rosso – warm vintage<\/strong>
    \n(50% Bonarda, 50% Barbera)
    \nYounger vines.\u00a0 Fermentation and elevage in concrete and stainless tanks.\u00a0 Juicy raspberries, sour red cherries, very intense nose of cassis, and fresh mouth-watering acidity.\u00a0 The palate is rich with iron, with a slight brush of Italian lavender.\u00a0 This is the third bottling and release of the 2015 Trebbiolo.<\/p>\n

    2009 Barbera – warm vintage<\/strong>
    \nThe nose presents spicy notes of cinnamon bark, dried cedar trees, red cherry, black licorice, red plums.\u00a0 The palate is more animalistic \u2013 bloody, iron, and raw tartare.\u00a0 A product of long maceration and aging.\u00a0 Despite the warm vintage, the wine presents a crisp and searing malic acidity.<\/p>\n

    2006 Barbera – classic vintage, less warm than 2009<\/strong>
    \nA savoury nose of Italian salumi and Mortadella.\u00a0 Dried potpourri, espresso, cacao nibs and powdered chocolate.\u00a0 This brooding wine finishes with well-integrated tannins and an underlying balsamic finish. Aged in bottle for 2 years.<\/p>\n

    2002 Macchiona – fresh and humid vintage<\/strong>
    \n(Old Vine Barbera 50% and Bonarda 50%)
    \nPerfumed bouquet of herbs \u2013 thyme, rosemary \u2013 raisins, red cherry, blackberry, beetroot, potpourri.\u00a0 A well-structured expression of the Macchiona. Though a difficult vintage with much sorting and selection (less than 50% of normal vintage), the wine has benefitted from long bottle aging and is now singing from the glass.<\/p>\n

    2006 Macchiona<\/strong>
    \n(Old Vine Barbera 50% and Bonarda 50%)
    \nA nose brimming with umami, animal underbrush, and savoury aromas.\u00a0 The palate is clean and fresh, with a mouth full of berry yogurt and dried cherries.\u00a0 The juicy fresh acidity is thirst-quenching and explosive on the tongue.\u00a0 A country gentleman wearing a suit with a silk tie.\u00a0 Classic.<\/p>\n

    2009 Macchiona – warm vintage<\/strong>
    \n(Old Vine Barbera 50% and Bonarda 50%)
    \nPure fruit-forward expression of Macchiona with fresh strawberries and red cherries.\u00a0 Powerful tannins are a product of the warm vintage, perfumed violets, and a wild bloody finish full of iron.<\/p>\n

    2011 Macchiona – warm vintage (warmer than 2009)<\/strong>
    \n(Old Vine Barbera 50% and Bonarda 50%)
    \nNewly bottled in the Burgundy bottle, which is replacing the Bordeaux bottle.\u00a0 Fruity, Morello cherries, riper mouth, chocolate, and juicy raspberries.\u00a0 Ripe vintage.<\/p>\n

    2012 Ageno<\/strong>
    \n(Malvasia di Candidia Aromatica, Trebbiano, Ortrugo)
    \nFresh, bright and clean wine with herbal rosemary notes.\u00a0 Spicy and viscous palate, a touch of savoury mortadella, orange pith, resin, pine sap.\u00a0 Zingy citrus acidity, white grapefruit, cedar, and fresh oranges with a nice tart mouth.<\/p>\n

    \"\"\u00a0\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

    \u00a0 La Stoppa in the Colli Piacentini In this report you can read: A snapshot\u00a0of the La Stoppa vineyard and property A note on the 2017 climate – dry with reasonable heat Description of the terroir and current issues Tasting notes on wines available today Tasting: Azienda Vitivinicola La Stoppa July 18, 2017 Going back […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"csbAdvScrollBarCursor":"","ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"","ocean_second_sidebar":"","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"","ocean_custom_header_template":"","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"","ocean_menu_typo_font_family":"","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[7],"tags":[31,32,66,5,65],"class_list":["post-2559","post","type-post","status-publish","format-standard","hentry","category-visite-domaine","tag-barbera","tag-bonarda","tag-colli-piacentini","tag-la-stoppa","tag-malvasia-di-candia","entry"],"yoast_head":"\nJuly 2017 Visiting La Stoppa... 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