COLOUR
Red
TYPE
Still
VINTAGE
2013
GRAPE
100% Barbera
PRODUCER
La Stoppa
REGION
Emilia-Romagna
CHARACTERISTICS
Body
Full
Sweetness
Dry
Acidity
High
Finish
Long
Intensity
Pronounced
Tannins
AROMAS & FLAVOURS
ABOUT THIS WINE
Camporomano is a single-varietal Barbera from La Stoppa, located in the Val Trebbiola of Emilia-Romagna, Italy. Produced under the Emilia IGT classification, this wine is a testament to the estate's philosophy of minimal intervention and terroir expression. Founded over a century ago and acquired by the Pantaleoni family in 1973, La Stoppa is now led by Elena Pantaleoni, with Giulio Armani overseeing winemaking. The estate transitioned to organic farming in the early 1990s, achieving certification in 2008, and made a conscious decision to focus on indigenous grape varieties like Barbera, which are well-suited to the region's clay-rich soils. Camporomano is a special cuvée, made only in years when the Barbera harvest is of exceptional quality and quantity, ensuring a pure expression of the grape and vintage. The producer is known for its patient approach to aging, releasing wines only when they deem them ready, often many years after the vintage date.
ALCOHOL
15.5%
AVG. PRICE
€25
STYLE
Natural
VEGAN
YES
SULPHITES
NO
When to drink
Now or Later
Ideal temperature
16-18°C
INTERESTING FACTS
Fact 01
La Stoppa replanted international grapes with local varieties in the 1990s.
Fact 02
Wines are bottled with no filtration and no added sulfur.
Fact 03
The estate has been certified organic since 2008.
Fact 04
Camporomano is only produced in years of exceptional Barbera quality.
FOOD PAIRING
Read more
WINE MAKING PROCESS
The winemaking process for Camporomano begins with spontaneous fermentation using indigenous yeasts in stainless steel or cement vats. This is followed by an extended maceration period of 40 days on the skins, allowing for significant extraction of color, tannins, and flavor compounds. The wine then undergoes aging in a mix of used French oak barriques and large 40-hectoliter wooden vats, potentially Slavonian oak. After its time in wood, the wine is further aged in bottle for a considerable period before release, a hallmark of La Stoppa's approach. Crucially, the wine is bottled without filtration and with no added sulfur dioxide, adhering strictly to the estate's natural winemaking philosophy.
