polpa e spezie si fondono nel calice tra sottigliezze e ricchezza

5 ettari cinti da muri costruiti con i vecchi bastioni del castello

finale lunghissimo e salino

It is dedicated to Stefano's uncle Carlo

racked and left to rest in old barriques for its refinement for at least 1 year

Barbera 2006 La Stoppa Cinsault polpa e spezie si fondonoBarbera 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