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60% Barbera, 40% Bonarda
Clay silt
Unfined/Light filtration


La Stoppa


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

60% Barbera/40% Bonarda (aka Croatina, not the same Bonarda found in Argentina). Trebbiolo is made from the youngest, most productive vines, aged 5-20 years and grown on the estate’s gentle slopes and heavy clay soils. The fruit is organically farmed and harvested by hand. It is destemmed and fermented with native yeasts in stainless steel with a 20-day skin maceration; the wine is aged in stainless steel. This is the only La Stoppa wine to see any sulfur (and a light filtration), and only in a minute amount at bottling. The name “Trebbiolo” is derived from the name of nearby river and valley Trebbia; if La Stoppa opted into the Italian appellation system, Trebbiolo would be their version of a Gutturnio Fermo DOC wine.



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