La Stoppa
Camporomano 2013
| Denomination | IGT Emilia |
|---|---|
| Size | 0,75 l |
| Alcohol content | 15.5% by volume |
| Area | Emilia-Romagna (Italy) |
| Grape varieties | 100% Barbera |
| Aging | Aged in used French oak barriques, 40-hectolitre wooden vats and in bottle for the necessary time; no filtration and no addition of sulphur dioxide. |
- Vintage and variety: Camporomano 2013, 100% Barbera, Emilia IGT, 0.75 litres
- Alcohol content: 15.5% by volume for a full-bodied, structured still red wine
- Artisanal vinification: 40-day maceration on the skins in steel or concrete containers
- Natural fermentation: spontaneous start with indigenous yeasts, no filtration or sulphites
- Ageing and serving: matured in used French oak, 40 hl vats; decant for 2 hours
Description
What kind of wine it is
Camporomano by La Stoppa is a still red wine that embodies the most authentic soul of Barbera. Linked to the Emilia denomination, it stands out for its enveloping structure and full body, showing a remarkable ability to evolve over time. The pronounced lively acidity, a distinctive feature of the grape variety, supports a satisfying sip with great longevity. This artisanal interpretation enhances its natural qualities through a straightforward profile, ideal for those seeking a wine with a structured character and a deep territorial identity.
Where it comes from
The grapes come from Val Trebbiola, nestled among the hills of Ancarano di Rivergaro, in the Piacenza area. A warm and sunny ecosystem allows the Barbera to reach optimal ripeness, defining its expressive richness. The vines grow on deep silty-clay soils and are cultivated according to the principles of organic farming, favouring natural grassing and excluding the use of synthetic chemicals. This agronomic management aims to enhance the integrity of the Emilian territory, producing healthy fruit rich in nuances.
How it is produced
Vinification involves a long extraction, with a maceration on the skins that lasts for forty days in steel or cement vats. The process continues with a spontaneous fermentation carried out exclusively by indigenous yeasts. Afterwards, the wine matures in used French oak barrels and wooden vats, then completes its journey with a period of rest in the bottle. The choice to avoid filtration and the addition of sulphur dioxide allows the purity and integrity of the sip to be fully preserved.
History and Curiosities
Produced by the historic La Stoppa winery in Val Trebbiola, Camporomano 2013 embodies the most authentic essence of the Piacenza region. This Emilia IGT is a pure Barbera produced in around 13,000 bottles since 1990. Its strong artisanal identity is expressed through spontaneous fermentation with indigenous yeasts and a forty-day maceration on the skins. Bottled without filtration or added sulphites, it offers a fresh and lively acidity that allows it to evolve elegantly over the years.
Tasting notes
Perlage
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
2 hours
- Start up year: 1973
- Oenologist: Giulio Armani
- Bottles produced: 160.000
- Hectares: 30
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 |
| Story | History and Curiosities Produced by the historic La Stoppa winery in Val Trebbiola, Camporomano 2013 embodies the most authentic essence of the Piacenza region. This Emilia IGT is a pure Barbera produced in around 13,000 bottles since 1990. Its strong artisanal identity is expressed through spontaneous fermentation with indigenous yeasts and a forty-day maceration on the skins. Bottled without filtration or added sulphites, it offers a fresh and lively acidity that allows it to evolve elegantly over the years. |
| Origin | Località Ancarano di Rivergaro (PC) |
| Climate | Hot and sunny |
| Soil composition | Limoso argilloso |
| Cultivation system | Single Guyot and GDC |
| Plants per hectare | 4,000-6,000 plants per hectare |
| Production technique | Maceration on the skins for 40 days in steel and/or cement tanks; spontaneous fermentation with indigenous yeasts; ageing in used French oak barriques, 40-hectolitre wooden vats and in bottle; no filtration; no addition of sulphur dioxide |
| Wine making | Maceration on the skins for 40 days in steel and/or concrete tanks; spontaneous fermentation with indigenous yeasts; ageing in used French oak barriques, 40-hectolitre wooden vats, and in bottle for the necessary time; no filtration and no addition of sulphur dioxide. |
| Aging | Aged in used French oak barriques, 40-hectolitre wooden vats and in bottle for the necessary time; no filtration and no addition of sulphur dioxide. |
| Year production | 13000 bottles |
| Allergens | Contains sulphites |