Since partnering with Guilio Armani of Denavolo in 1991 they decided that the climate was too hot to make the best of the originally planted varieties – Cabernet, Merlot, Chardonnay and Sauvignon – and began replanting with indigenous varieties: Barbera, Bonarda, Malvasia di Candia, Ortruga and Trebbiano. The estate has been farmed organically since 1996.
In the cellar Elena and Guilio employ natural practices, using long skin macerations and never add sulphur during vinification. Stainless steel, cement and wooden tanks are used for fermentation and barrels for aging. La Stoppa employs extended ageing of the wines in old barrels then keeps them in bottle until they believe entered an optimal drinking window.