La Stoppa - 2013 Barbera Camporomano IGT Emilia weight_Bold

La Stoppa - 2013 Barbera Camporomano IGT Emilia weight_BoldBarbera 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

Dried lime wheels handcrafted in the Mary Valley and sourced from small local producers

an ancestor of the current winemakers

and my own thoughts

Bold and spicy

- Sinclair Scott AKA Sinny's

5mm Australian leather

Savagnin and Pinot Noir

production was a mere 2500 bottles

feijoa and ripe stone fruit

before you get to their home

Sangiovese and Ciliegiolo together

natural fermentations