La Stoppa is one of Italy's most influential natural wine estates, located in the Trebbia Valley near Piacenza in Emilia-Romagna. The estate dates back to the late 19th century and has been owned by Elena Pantaleoni since the 1970s. Under her stewardship, La Stoppa became a pioneer of low-intervention viticulture, farming organically and relying on spontaneous fermentations, long macerations and minimal use of sulphur. The vineyards are planted on limestone- and clay-rich hillsides at 250–300 metres above sea level, producing wines that faithfully express both the local terroir and traditional Emilian varieties. Today, La Stoppa is regarded as one of the benchmark producers of Italy's natural wine movement, with wines celebrated for their authenticity, character and ageing potential.

Trebbiolo Rosso is a blend of approximately 60% Barbera and 40% Bonarda (Croatina) sourced from the estate's younger vines. Fermentation occurs with indigenous yeasts and extended skin contact before ageing in cement tanks, preserving freshness and varietal purity without oak influence. Medium-bodied and energetic, the wine combines vibrant acidity, supple tannins and bright fruit with the earthy complexity typical of traditional Emilia-Romagna reds. It is approachable in its youth yet capable of developing additional savoury nuances with short-term cellaring.

The 2020 vintage shows a bright ruby colour with lifted aromas of black cherry, wild blackberry, plum and raspberry, layered with notes of violets, dried herbs, leather and earthy spice. The palate is lively and juicy, offering crunchy red and dark berry fruit balanced by Barbera's refreshing acidity and Bonarda's soft texture. Subtle mineral and savoury notes add depth, while fine tannins carry through to a long, energetic finish with hints of black pepper and forest floor. Elegant rather than powerful, it is an expressive, food-friendly red that pairs beautifully with charcuterie, pasta with ragù, grilled pork and aged cheeses.