La Stoppa
La Stoppa Camporomano 2013
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| Denomination | Emilia IGT |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% 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. |
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.
Details
Serve at:
18 - 20 °C.
Longevity:
10 - 15 years
Decanting time:
2 hours
Pairings
Meat
Cheese
Matured cheese
Pork
Producer
La Stoppa
From this winery
- Start up year: 1973
- Oenologist: Giulio Armani
- Bottles produced: 160.000
- Hectares: 30
La Stoppa is a long-established estate, founded over a century ago. 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 extends over 58 hectares, of which 30 are planted to vines, and the remaining 28 are left to nature.
In 1973 La Stoppa was bought by the Pantaleoni family, and from the mid-nineties, Elena Pantaleoni leads the company. Elena, flanked by Giulio Armani, focused the work in the vineyards, managed accordingly to the organic method certified by Suolo and Salute. The naturally low yields, due to the average age of the vines and the poor soil, and the intrinsic quality of the grapes make it possible to obtain very characterized wines, born in the vineyard and transformed in the cellar through a minimalist approach. Read more
In 1973 La Stoppa was bought by the Pantaleoni family, and from the mid-nineties, Elena Pantaleoni leads the company. Elena, flanked by Giulio Armani, focused the work in the vineyards, managed accordingly to the organic method certified by Suolo and Salute. The naturally low yields, due to the average age of the vines and the poor soil, and the intrinsic quality of the grapes make it possible to obtain very characterized wines, born in the vineyard and transformed in the cellar through a minimalist approach. Read more
| Name | La Stoppa Camporomano 2013 |
|---|---|
| Type | Red green still |
| Denomination | Emilia IGT |
| Vintage | 2013 |
| Size | 0,75 l |
| Alcohol content | 15.5% 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 |