2011 La Stoppa Emilia Camporomano
100% Barbera. From 25-45-year-old estate vines on a slope on stony clay-limestone soils. The fruit is organically farmed and harvested by hand. It is destemmed and fermented with native yeasts and no sulfur in tank; maceration with the skins is for 30 days. Super high ABV at 15.5%, but you can barely feel it. Amazingly, this is the most light on it's feet wine I have ever had with this amount of alcohol. So intensely classy, ripe and ethereal. A cross between an Amarone and a ballerina.