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From Michelin-starred restaurants to redefining farm-to-table living in her rustic Huon Valley farmhouse
and the finish is bright as a button
made it over 100 years ago – with a small brick oven to cook the agave
Plump and juicy medium bodied wine
is a true example of a winemaker who has “returned to the earth”
La Stoppa - 2013 Barbera Camporomano IGT Emilia country_Portugal From Michelin-starred restaurants to redefiningBarbera is famed for its acid and high toned fruit but here, it shows its darker side, like the hound guarding the gates of hell. Rich, rollicky Barbera and Bonarda, 40 days of maceration on skins and then aged in huge Slovenian oak barrels. Leather, shitake, tobacco and wood spice. Lots of acid in the mix to keep it trickling down. Needs a thorough decant, perhaps enjoy over two to three days. La Stoppa for many was their first sip, the portal to the
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