Investor Presentaiton
up to somewhere in between the town of Barolo and the town of Castiglione
Falletto. Because of its position and medium dimensions, the soil varies a lot depending
on the proximity level and, of course, exposition. However, the soil in general consist of
marl, limestone, marine fossil sediments, plenty of iron and tufa and has the potential
of producing very concentrated, structured and firm wines with a lot of deep, rich
aromas and with great ageing potential. The latter trait also usually requires patience.
On the other hand the San Giacomo Barolo's expression is a bit more frutier and
accessible compared to the Bussia's wines. The town of La Morra, which overlooks a
succession of gently rolling, vine covered hills is extremely pretty, and as you leave the
town, one of the roads that descends through these hills, in a setting characterized by
beautiful colors and scents, leads to the hamlet of Rivalta. Dario is working hard to
make his single vineyard San Giacomo famous too: it usually opens with a whirl of
intriguing scents, a combination of red fruits and flowers, notes of bark and sweet
tobacco. Full and firm on the palate, with evident tannins, it opens and closes with an
enveloping sensation of ripe fruit. Full-bodied, its freshness and savouriness flow
through its lingering persistency.
Dario, when asked about his technique, states that he has a soft touch in the cellar and
listen to the wine's soul speaking to him. An extreme personal view that requires
attention and enthusiastic approach during all the ageing stages. No prefix recipe, just
artisanal flexibility.
CONSISTENCY: Consistency is the main element throughout the years because
Stroppiana has never failed and always met the customers' expectations. The results are
excellent wines displaying a true sense of place and the results have been praised and
awarded by wine critics and loyal customers. Stroppiana wines are widely exported and
the main markets at the moment are Great Britain, Japan and Midwest USA, Florida.
Here is a focus on the wines imported by Steep Hill:
Dolcetto d'Alba 2017: No oak, just stainless steel tanks. Harmonious and delicate with a
feminine touch that is never boring due to a good structure, fruit richness and smooth
tannins. Usually the palate offers vibrant black-cherry, raspberry and anisette flavors,
uplifting acidity and mineral notes. Great food companion with matured cheeses like
Robiola or a simple pasta al pomodoro.
Barbera d'Alba 2016: This unoaked Barbera made its debut in 2015 vintage and is
marked by freshness and fruit forward intensity. The fruit sourced for this wine comes
from Bussia di Monforte d'Alba. Scents of fresh fruit, sour cherries and liqueur cherries
and, with further bottle ageing, the notes evolve into sweet spices and berry fruits. The
wine is bottled in late spring and can be released for sale after a month's bottle ageing.
Perfect pairing with pasta dishes like tagliatelle with ragout or agnolotti, meats and
cheeses. 3.500 bottles yearly produced.
Barbera d'Alba Superiore Altea 2016: The Barbera Altea is named after the couple's
daughter and comes from two different vineyards in La Morra and Bussia di Monforte
d'Alba harvested in mid October. The estate always produced this Barbera avoiding over
extractions, as Dario believes that its dark fruit and temperamental character never
should be manipulated or covered by wooden notes. Following tank fermentation, this
wines spends 12 months in French used barriques and then it's bottled in the middle of
the summer. Enjoy with pasta dishes or a roasted pork.View entire presentation