IGT Emilia Rosso "Camporomano"


100% Barbera. From 25-45-year-old estate vines on a slope on stony clay-limestone soils. 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. Starting with the 2011 vintage, the wine bears the name of a La Stoppa Barbera vineyard site rather than the more generic "Barbera della Stoppa"). 

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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