IGT Emilia Barbera "Camporomano"


100% Barbera. From 15-40-year-old estate vines on a slope on heavy, silty, iron-rich clay soils. The farming is certified organic and includes no natural fertliizers or other soil enhancements, with wild plants growing among the vine rows. The bunches are harvested by hand, then destemmed and the berries gently crushed. Fermentation is spontaneous with native yeasts and no sulfur; maceration lasts for up to 40 days.This one wine does not go through malolactic fermentation due to the particular combination of low pH and high acidity. The wine is aged in mix of used barriques and 40-hectoliter Slavonian oak tini. It is bottled without filtration or sulfur and aged in bottle for a minimum of 2 years before release. Prior to the 2011 vintage, the wine was called "Barbera della Stoppa" but is now named after the vineyard.

93 points
"The 2011 Camporomano, a varietal Barbera, wafts up with a deep and rich display of crushed black cherries with brown spices, sweet violets, sage and shavings of old cedar. Its textures are velvety, almost weighty in feel, with a dense wave of ripe red berries complemented by notes of blood orange and salty minerals. Its sheer mass is something to behold, yet all is kept nicely in place by a balanced core of brisk acidity. Notes of tobacco, smoked meats and inner earth tones resonate throughout the long and lightly structured finale. The Camporomano is a testament to what the Emilia region can do with Barbera when it’s given the spotlight in the vineyards and cellars. This is seriously worth seeking out."
Eric Guido,
Vinous Media
November 2021

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