La Stoppa
La Stoppa Camporomano 2012
Regular price
CHF 24.00
List price:
Indicates the price of the product before the start of the promotion
Sale price
Lowest price:
Is the lowest price at which the product was on sale during the 30 days before the price reduction, including other promotional periods
Other years:
2013
Last 1 bottles remaining
| Denomination | Emilia IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Barbera |
| Aging | In used French oak barriques and 40 hectolitre wooden tanks, and then aged in bottle for as long as necessary, no filtration or sulphites added. |
| Other years | 2013 |
Description
This Barbera grape matures well on these hot and sun-drenched hills and transforms into a wine which improves with age, thanks 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.
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
2 hours
Producer
La Stoppa
From this winery
- Start up year: 1973
- Oenologist: Giulio Armani
- Bottles produced: 160.000
- Hectares: 31
La Stoppa has been around since the end of the 19th Century and previously belonged to a Genoese shipowner who was, even at that time, in producing quality wines, using International grape varieties such as Sémillon, Sauvignon, Merlot, Pinot Noir and Cabernet Sauvignon. The Pantaleoni family bought it in 1973 and continues along the road already mapped out but also invested in traditional grape varieties such as Barbera, Bonarda and Malvasia. Today the company covers 50 hectares of which about 30 are vineyards. It specializes in the production of aged red wines and dessert wines. The management company is headed by Elena Pantaleoni with the collaboration of oenologist Giulio Armani.
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Meat
Cheese
Matured cheese
Pork
| Name | La Stoppa Camporomano 2012 |
|---|---|
| Type | Red green still |
| Denomination | Emilia IGT |
| Vintage | 2012 |
| Size | 0,75 l |
| Alcohol content | 15.0% by volume |
| Grape varieties | 100% Barbera |
| Country | Italy |
| Region | Emilia-Romagna |
| Vendor | La Stoppa |
| Origin | Loc. Ancarano di Rivergaro (PC) |
| Soil composition | Clay silt. |
| Cultivation system | Simple Guyot and GDC. |
| Plants per hectare | 4,000-6,000. |
| Wine making | 40 days maceration on skins in stainless steel and/or cement tanks. Spontaneous fermentation with indigenous yeasts. |
| Aging | In used French oak barriques and 40 hectolitre wooden tanks, and then aged in bottle for as long as necessary, no filtration or sulphites added. |
| Allergens | Contains sulphites |
