La Stoppa, Emilia Camporomano 2011
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).
"Since the day I took over the company, I have understood that a wine is born in the vineyard, and as a result have focused all of my energy on preserving and improving my vineyards. We believe in the importance of hospitality and in the beauty of the land around us, and warmly welcome visitors and wine lovers to our estate."