La Stoppa Camporomano from Emilia-Romagna — a pure Barbera from the hot, sun-drenched hills near Rivergaro that matures well and transforms into a wine that improves with age, owing this to its fresh and lively acidity, produced only when quality and quantity of harvest allows it from an organically and biodynamically farmed estate.
Tasting Notes
This Barbera matures well on the hot and sun-drenched hills and transforms into a wine that improves with age, owing this to its fresh and lively acidity. Camporomano is produced only when the quality and the quantity of the harvest allows it — a wine made from a sense of respect for the terroir rather than commercial obligation. 100% Barbera, indigenous yeasts, no additions.
Quick Facts
- Grape: 100% Barbera
- Origin: Italy, Emilia-Romagna, hills near Rivergaro (organically and biodynamically farmed, altitude)
- Style: Dry red, natural wine, pure Barbera, age-worthy
- Winemaking: Manual harvest, indigenous yeasts, spontaneous malolactic, no filtration, no fining, no added sulphur; only produced in exceptional years
Food Pairing
Braised meats, aged Parmigiano-Reggiano, and rich pasta dishes.
Serving
Serve at 16-18°C. Open 20 minutes before serving. Will age for 10+ years.
About the Producer
La Stoppa is a natural wine estate in Emilia-Romagna run by Elena Pantaleoni, farming organically and biodynamically near Rivergaro with indigenous yeasts, no filtration, no fining, and no added sulphur.
