2013 La Stoppa 'Camporomano' Emilia Rosso

On the warm, sun-drenched hills of the Colli Piacentini, where clay-rich soils hold heat and Barbera ripens to full depth, Camporomano emerges as one of La Stoppa’s most uncompromising expressions.

Made from 100% Barbera, the wine undergoes extended maceration of around 40 days with spontaneous fermentation using indigenous yeasts. It is then aged in a combination of large oak casks and wooden vats, followed by long bottle ageing, allowing its structure to soften and its complexity to unfold over time. 

In the glass, it shows a deep ruby red with garnet reflections. The nose is rich and evolving, with aromas of ripe black berries, dark cherry, and subtle spice, layered with earthy undertones. On the palate, it is firm and structured, driven by Barbera’s natural acidity, with a slightly austere, savoury finish that gradually opens into elegance and persistence. 

A serious and age-worthy wine, where freshness and power coexist.

Perfect with slow-cooked meats and game, and of course the classic Ragù Emiliano.

Serve: 16–18 °C
Drink: 2026–2042