100% Barbera. The Camporomano vines range from 20 to 45 years old. They grow on a hillside of heavy, silty, iron-rich clay soils. The farming is certified organic and includes no natural fertliizers or other soil enhancements, with wild plants growing among the vine rows. The bunches are harvested by hand, then destemmed and the berries gently crushed. Fermentation is spontaneous with native yeasts and no sulfur; maceration lasts for up to 40 days.This one wine does not go through malolactic fermentation due to the particular combination of low pH and high acidity. The wine is aged in mix of used barriques and 40-hectoliter Slavonian oak tini. It is bottled without filtration or sulfur and aged in bottle for a minimum of 2 years before release. Prior to the 2011 vintage, the wine was called "Barbera della Stoppa" but is now named after the vineyard.