Italy | Emilia Romagna | La Stoppa | Barbera della Stoppa

Barbera della Stoppa

VARIETAL
Barbera

NOTES
FARMING: Organic

SOILS: stony clay-limestone soils.

VINEYARD: 25-45-year-old estate vines. La Stoppa spreads on 30 hectares of vines and 28 ha of forest on the first slopes of the Apennins in the South West part of Piacenza, at about 250 meters high.

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.

TASTING NOTES: The old vines deliver extremely low yields - and this wine shows correspondingly high concentrations and density. Dark fruit aromas and flavors - yet still very fresh and structured. Pair with beef, venison or cheeses.