La Stoppa Camporomano 2011 Emilia Romagna IGT

MXN $985

Grape: 100% Barbera

Appellation: Emilia Romagna IGT

Region: Emilia Romagna, Italy

You’ll taste/smell: believe it this Barbera has almost 16% ABV! yet you will barely feel it. The nose is rich display of crushed black cherries with brown spices, sweet violets, sage and shavings of old cedar. Notes of ripe red berries complemented by notes of blood orange and salty minerals with a brisk acidity. Tobacco, smoked meats and inner earth tones resonate throughout the long and lightly structured finale. The Camporomano is a testament to what the Emilia region can do with Barbera when it’s given the spotlight in the vineyards and cellars. This is seriously worth seeking out.

Good to have it with: excellent with baked tortellinis, with meat sauce, barbecued short ribs, fatty fish, and even root vegetables

Only 1 left in stock

 

Description

Wine Details

This Barbera grape matures well on these hot and sun-drenched hills and transforms into a wine which improves with age, owing this to its fresh and lively acidity. This is why a pure Barbera is produced only when the quality and the quantity of the harvest allows it.

Alcohol Grade: 15.5% !!

Aging/ Vinification:The fruit is organically farmed and harvested by hand. It is destemmed and fermented with native yeasts and no sulfur in tank; maceration with the skins is for 30 days. The wine does not go through malolactic fermentation because the naturally low pH and high acidity level combine to prevent it naturally. The Barbera is the only La Stoppa wine to age in barrique, for one year in used barrels. It is bottled without filtration and aged in bottle for a minimum of 2 years before release.

Best to have it: 16-18ºC
Size: 750 ml

The Winery: La Stoppa

In the hills outside Piacenza, in the Emilia-Romagna region of Northeast Italy is La Stoppa, and its two key figures: Elena Pantaleoni and winemaker Giulio Armani, the latter a curious and open-minded wine-making fixture there since the 1980’s, the former the wise and humble leader behind the entirety of the project. Together they operate an estate of meticulous work and ardent commitment.

What is most essential to La Stoppa is producing genuine wine of its place. In the beginning, under the 19th century founder Giancarlo Ageno, this wasn’t exactly the case- native grapes were secondary to French varietals. Raffaele Pantaleoni bought the winery in 1973, eventually giving way to Elena in 1991. Determining that the existing early ripening grapes weren’t suited for the hot climate, she replanted the vineyards with native varietals. Farming the 30 ha of vines organically was a natural choice, as was spontaneous fermentation, and minimal sulfur- anything to avoid obscuring pure expression. These are also wines of considerable patience- most are aged at least 5 years before their release, and vintages are not necessarily released in chronological order.

Elena Pantaleoni is the steward of her land- she tends to it, guides it along, her unwavering focus on its past and its future at once. The guiding principle of her work is that La Stoppa existed before her, and will exist long after her- it is her responsibility to express the identity of La Stoppa in the bottle.

Additional information

Wine Body

Light-Body

Country

Varietal

Winemaking style

Biodynamic, Natural, Organic