La Stoppa is a 50 hectare property located in northwest Emilia-Romagna. Founded in the late 19th century by a wealthy lawyer named Gian Marco Ageno, the estate is currently run by Elena Pantaleoni and head vignaiolo Giulio Armani. Situated in the Emilia-Romagna region of Northern Italy, its vineyards stretch along the Trebbiola Valley, not far from the Trebbia river in the province of Piacenza.

The estate has been worked organically since the early 1990s and was certified in 2008. Here, the vineyards grow without fertilization or weed killers, only sulfur and copper treatments. The cultivation process is all done by hand - pruning, tying, removing non-fruit-bearing buds, and harvest – to ensure that greater attention is given to the quality of the grape selection.

La Stoppa's approach to bottling and releasing wine can be described in two words: observation and patience. It is not uncommon for wines to age in barrel for years before bottling and then many more in bottle before release. While the fresher "Trebbiolo" is sold the summer after its harvest, there are no such rules for "Barbera", "Macchiona" or "Ageno"; these are usually released at least five years after they were harvested. Furthermore, a younger vintage can be bottled before an older one and vintages are not chronologically released. In other words, the wines are commercialized when deemed optimal to drink.