La Stoppa Trebbiolo Rosso 2019



The younger version of the traditional blend of Colli Piacentini, obtained from the local varieties Barbera and Bonarda, born from the selection of the bigger berries, as well as from the younger as well as the lower parts of the vineyards. Classification: Vino Rosso Varieties: Barbera 60% Bonarda 40% First Production: 1988 Agriculture: Organic, natural green cover between the rows. No fertilizing, weed killers or pesticides Soil Type: Clay Silt Trellis System: Simple Guyot and GDC Age of vines: 7, 15 and 40 years Density: 4000/6000 plants per hectare Vinification: 20 days maceration on skins in stainless steel and/or cement tanks Fermentation and aging: Spontaneous fermentation with indigenous yeasts, in stainless steel and cement tanks

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