This is the younger version of the traditional blend of Colli Piacentini, obtained from local barbera and bonarda varieties. It is born from the selection of the bigger berries, as well as from the younger and lower parts of the vineyards. An unoaked, organic red, the Trebbiolo Rosso is fresh and lively, with pops of cherry and plum, as well as spice and vegetal notes. It’s a super food-friendly wine that goes well with charcuterie, pizza, pasta, and braised meats.
Winery: La Stoppa
Region: Emilia-Romagna
Varietal(s): Barbera, Bonarda
Alcohol: 13%
