Barbera 2006 The Stoppa
Barbera della Stoppa was produced for the first time in 1990 and from then on only re-proposed in the best years, those where Barbera could express itself at absolute levels of quality. Obtained from an old vineyard with century-old plants, the grapes ferment spontaneously with a maceration of 40 days. The wine then rests in old French vats of 15, 20 and 40 hectolitres. The many years in the bottle have not affected a material that still remains very lively and centred on notes of dark fruit such as blackberries, ripe cherries almost in jam, followed by spicy notes of cinnamon and more austere tertiary notes such as mushrooms, tobacco and undergrowth. It is still surprising to find such a present acidity, which makes the drink balanced and elegant.
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Dettagli Prodotto
Denominazione |
Emilia IGT |
|---|---|
Vitigni |
Barbera 100% |
Regione |
Emilia-Romagna |
Gradazione |
14% |
Formato |
75 cl |
Vinificazione |
Spontaneous fermentation and 40-day maceration on the skins in stainless steel and concrete vats. Aged in 15, 20, and 40 hl oak barrels. |
Profumo |
The nose reveals dark fruit such as blackberries and ripe, jammy cherries, followed by spicy notes of cinnamon and more austere tertiary notes such as mushrooms, tobacco, and undergrowth. |
Gusto |
On the palate it is concentrated, soft and enveloping, a wine that remains taut and highly drinkable thanks to Barbera's characteristic acidity. |
Abbinamento |
Traditional fresh pasta with ragu and roasted game and wildfowl. |
