La Stoppa - 2013 Barbera Camporomano IGT Emilia weight_Bold Savagnin and Pinot Noir

Savagnin and Pinot Noir

feijoa and ripe stone fruit

and my own thoughts

- Sinclair Scott AKA Sinny's

Sangiovese and Ciliegiolo together

La Stoppa - 2013 Barbera Camporomano IGT Emilia weight_Bold Savagnin and Pinot NoirBarbera is famed for its acid and high toned fruit but here, it shows its darker side, like the hound guarding the gates of hell. Rich, rollicky Barbera and Bonarda, 40 days of maceration on skins and then aged in huge Slovenian oak barrels. Leather, shitake, tobacco and wood spice. Lots of acid in the mix to keep it trickling down. Needs a thorough decant, perhaps enjoy over two to three days. La Stoppa for many was their first sip, the portal to the