La Stoppa is a whopping 50-hectare estate in Emilia-Romagna – even more whopping considering that current vignaiolos Elena Pantaleoni and Giulio Armani replanted the entirety of the estate with Barbera and Bonarda in 1996, after deciding the previous plantings of international varieties were ill-suited to their climate. The estate has worked organically since the early ’90s, ferments are done with native yeasts, and there are no additions or subtractions. Patience is the key word at the estate, with many of the wines hanging out in barrel for years prior to bottling, then years longer in bottle before release. Good things come to those who wait, and these are good, good things.