From when I took full responsibility of the estate nearly 30 years ago, I have always worked for the full understanding and representation of it’s identity; I am always asking myself why a person would choose to buy a bottle of our wine and I must determine the answer to this question. In my opinion, there are no ‘best wines’ in absolute terms; the wines must always be contextualized, taking into consideration the terroir, the vintage and, ultimately, the grape variety.
In this sense, every wine is unique in identity and to find its place on the market and within a menu or a day is a very important part of my work.
I am lucky because I know I’m in a place suitable for making wine, but not for all types of wine. I inherited the estate and quickly understood that the vines can and will outlive me and the fact that today I am responsible for them is random and limited in time; being a custodian to the land and preserving the environment rather than imposing myself on nature was a spontaneous choice. From here the decision to farm organically was born; for a type of agriculture that contains the value of respect for “the living”.
-Elena Pantaleoni, La Stoppa
The fruit is harvested together, destemmed and fermented with native yeasts in a mixture of stainless and concrete tanks. Maceration with the skins lasts 3 – 6 months; warmer vintages usually entail a shorter time on the skins and the cooler ones a longer stretch. Malolactic fermentation normally occurs. In the spring the wine is racked into a combination of old barrique and stainless steel and aged for a year, followed by two years in bottle before release.