Barbera Della Stoppa'
Freaky Level 1
Natural wine isn’t *always* freaky! Classic-in-all-the-right ways.
Rare Jewel
The natural wine world’s brightest stars here just once or twice a year.
Age Worthy
Here for a good time *and* a long time!
Juicy & Medium Bodied
Smooth with fruit and structure.
Savoury
Brine, spice, leather and other non-fruit notes are the star.
Zero Zero
Wine at its most natural with no sulphur added during or after fermentation. Freaky, wild, pure and difficult to produce.
The Canon
Benchmark producers and natural winemaking legends.
Barbera Della Stoppa'
- Freaky Level 1
Natural wine isn’t *always* freaky! Classic-in-all-the-right ways. - Rare Jewel
The natural wine world’s brightest stars here just once or twice a year. - Age Worthy
Here for a good time *and* a long time! - Juicy & Medium Bodied
Smooth with fruit and structure. - Savoury
Brine, spice, leather and other non-fruit notes are the star. - Zero Zero
Wine at its most natural with no sulphur added during or after fermentation. Freaky, wild, pure and difficult to produce. - The Canon
Benchmark producers and natural winemaking legends.
Barbera, Emilia-Romagna, Italy
If we compared wine to regional mythology, this one would be the Italian Basilisco – serpentine with the legs of a duck and a huge crystal in its head that hypnotizes all who look its way (you see it too right?). La Stoppa wines are undisputed and keenly linked to their Northern Italian homeland. A revolutionary . . .
Read More
Barbera, Emilia-Romagna, Italy
If we compared wine to regional mythology, this one would be the Italian Basilisco – serpentine with the legs of a duck and a huge crystal in its head that hypnotizes all who look its way (you see it too right?). La Stoppa wines are undisputed and keenly linked to their Northern Italian homeland. A revolutionary to many, winemaker Elena Panteoni has, without hesitation, lent her talent and passion to ‘La Stoppa’ since her reign began in 1991. Since 1990, a pure barbera is produced only in the years in which quality and quantity permit – 2006 happened to be such a year. Macerated on the skins for approx 40 days and naturally fermented, this killer barbera spends a year in large, old French oak barrels before two in bottle to meld & slip into its finest garb, just for us! Wafts so powerful it is hard to fully discern – iris, cracked leather book spines, puffball mushroom patch, ditch tobacco, fresh tarragon, dry figs in cinnamon, montmorency tart cherries & a waterfall of minerality that coaxes the happy-tears from your eyes. Enjoy with cured deer, roasted pheasant & stuffed pumpkins.
Read Less
Barbera, Emilia-Romagna, Italy
If we compared wine to regional mythology, this one would be the Italian Basili. . .
Read More
Barbera, Emilia-Romagna, Italy
If we compared wine to regional mythology, this one would be the Italian Basilisco – serpentine with the legs of a duck and a huge crystal in its head that hypnotizes all who look its way (you see it too right?). La Stoppa wines are undisputed and keenly linked to their Northern Italian homeland. A revolutionary to many, winemaker Elena Panteoni has, without hesitation, lent her talent and passion to ‘La Stoppa’ since her reign began in 1991. Since 1990, a pure barbera is produced only in the years in which quality and quantity permit – 2006 happened to be such a year. Macerated on the skins for approx 40 days and naturally fermented, this killer barbera spends a year in large, old French oak barrels before two in bottle to meld & slip into its finest garb, just for us! Wafts so powerful it is hard to fully discern – iris, cracked leather book spines, puffball mushroom patch, ditch tobacco, fresh tarragon, dry figs in cinnamon, montmorency tart cherries & a waterfall of minerality that coaxes the happy-tears from your eyes. Enjoy with cured deer, roasted pheasant & stuffed pumpkins.
Read Less
