• Crafts

  • Triple A

  • Old vines

  • Indigenous yeasts

  • Zero filtrations

  • Macerated on the skins

La Stoppa Camporomano 2011

€21.00

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Description

Details of wine

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.

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Details

Features

YEAR 2011
TRAINING SYSTEM Guyot semplice e GDC.
ALCOL 15.50
FORMAT 0,75 L Standard

Details

Informations

CLASSIFICATION IGT Emilia o dell?Emilia
TEMPERATURE 18-20
LOCATION Loc. Ancarano di Rivergaro (PC)
GROUND Limoso argilloso.
REFINEMENT In barrique usate di rovere francese, tini in legno da 40 ettolitri e bottiglia per il tempo necessario, nessuna filtrazione e nessuna aggiunta di anidride solforosa.
ANNUAL PRODUCTION 15000
PLANTS FOR HECTARE 4000-6000
WINEMAKING Macerazione sulle bucce per 40 gg. in vasca d'acciaio e/o cemento. Fermentazione spontanea con lieviti indigeni.
DECANTING 2 ore

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CELLAR

Name: La Stoppa
Start-up year: 1973
Cultivated hectares: 31
Winemaker name: Giulio Armani
Address: Loc. Ancarano di Rivergaro (PC)
Web Site: www.lastoppa.it

The Stoppa toward the end 800 and belonged to a Genoese shipowner concerned since then to produce quality wines, using international grape varieties such as Sémillon, Sauvignon, Merlot, Pinot Noir and Cabernet Sauvignon. Family Pantaleoni bought the company in 1973 and, while continuing on the path already traced, we also invest in traditional grape varieties such as Barbera, Bonarda and Malvasia. Today the company covers 50 hectares of which about 30 vineyards. She specializes in the production of aged red wines and dessert wines. The management company is headed by Elena Pantaleoni with the collaboration of the Giulio Armani.