Az. Agr. Stroppiana Dario

Frazione Rivalta San Giacomo 6, 12064 La Morra
Italy

Telephone +39 0173 509419
Fax +39 0173 509419
info@cantinastroppiana.com

Trade fair hall

  • Hall 16 / A22
 Interactive hall map

Hall map

ProWein 2017 hall map (Hall 16): stand A22

Fairground map

ProWein 2017 fairground map: Hall 16

Our range of products

Product categories

  • 01  Wines (according to cultivable areas)
  • 01.01  Europe
  • 01.01.09  Italy
  • 01.01.09.13  Piemont

Our products

Product category: Piemont

Dolcetto d'Alba

  • GRAPE VARIETY: 100% Dolcetto.
  • SOIL CONSISTENCY: mixed consistency tending towards clay.
  • VINEYARDS: situated in the localities of S.Giacomo, Rivalta di La Morra and Gabutti Bussia in Monforte d’Alba .
  • VINEYARD EXPOSURE: south-west. ALTITUDE: 400 m above sea level.
  • YEAR PLANTED: 1963.
  • YIELD PER HECTARE: 5000-6000 kilograms (5-6 metric tonnes).
  • WINEMAKING PROCESS: the grapes are harvested in the middle of September and undergo soft pressing. The must ferments on skins for about 10 days at a controlled temperature no higher than 30-32 °C. It is pumped over at least 4 times a day to fully extract the characteristic ruby red colour with violet hues and the tannins.
  • AGEING: upon completion of fermentation the wine is transferred to steel tanks for racking off with frequent decantation. It is here that malo-lactic fermentation takes place. The wine is bottled in summer, when the weather is hot, and is released for sale after a month in the bottle.
  • ALCOHOL CONTENT: 13% vol.
  • AVERAGE ANNUAL PRODUCTION: 5000 bottles.
  • COLOUR: deep ruby red with violet hues.
  • BOUQUET: fresh, fragrant and fruity with scents of cherry, strawberry and raspberry.
  • FLAVOUR: full and d palate with harmonious alcoholic, acid and tannic components with a delightfully smooth, persistent fi nish and a pleasant aftertaste.
  • SERVING SUGGESTIONS: ideal with dishes such as fi ne tagliatelli with chicken livers, “Agnolotti al plin” (hand-made miniature stuffed pasta parcels), rabbit in wine and feathered game. Also exceptional with specially matured cheeses such as Robiola and Raschera.

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Product category: Piemont

Barbera d'Alba Sup. Altea

  • GRAPE VARIETY: 100% Barbera.
  • SOIL COMPOSITION: mixed consistency tending towards clay.
  • VINEYARD: Situated in Rivalta di La Morra.
  • VINEYARD EXPOSURE: south-west.
  • ALTITUDE: 400 m above sea level.
  • YEAR PLANTED: 2000.
  • YIELD PER HECTARE: 5000-6000 kilograms (5-6 metric tonnes).
  • VINIFICATION: Harvesting takes place around the 10th of October. The must ferments on skins for about 10 days at a controlled temperature which never exceeds 30°C. At least 4/6 daily pumping over operations make it possible to fully extract the characteristic garnet red colour and the tannins.
  • AGEING: Upon completion of fermentation, the wine is transferred into steel tanks for decanting and racking off with frequent transfers. It is then transferred to French oak barrels where malolactic fermentation takes place and where the wine reposes and matures for a further 8/12 months. It is bottled in the middle of the summer.
  • ALCOHOL CONTENT: 13,5/14,5% vol.
  • AVERAGE ANNUAL PRODUCTION: 4500 bottles.
  • COLOUR: deep garnet red with purple hues.
  • BOUQUET: cherries and very ripe red fruit in general; cocoa, vanilla and spicy aromas characteristic of wood, which elegantly combine with the natural fruit of the grape.
  • FLAVOUR: the wine is full and persistent on the palate; black fruit and acidity are mitigated by the passage in wood.
  • SERVING SUGGESTIONS: serve with red meats and main courses in general. Also ideal with mature cheeses, such as Robiola and Raschera.

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Product category: Piemont

Barolo Bussia

  • GRAPE VARIETY: 100% Nebbiolo.
  • SOIL CONSISTENCY: mixed consistency tending towards clay.
  • VINEYARD: situated in the locality of Bussia di Monforte d’Alba.
  • VINEYARD EXPOSURE: south.
  • ALTITUDE: 400 m above sea level.
  • YEAR PLANTED: 1992.
  • YIELD PER HECTARE: 5000-6000 kilograms (5-6 metric tonnes).
  • WINEMAKING PROCESS: The grapes are harvested in the middle of October. The must ferments on skins for 8/12 days at a controlled temperature no higher than 30 °C and is pumped over at least 4/6 times a day.
  • AGEING: Upon completion of fermentation the wine is transferred to large Slavonian oak barrels, where it ages for two years. It is bottled in the August of the third year after harvesting and continues to age for a further 10-12 months in the cellar prior to release for sale.
  • ALCOHOL CONTENT: 14/15% vol.
  • AVERAGE ANNUAL PRODUCTION: 4000 bottles.
  • COLOUR: ruby red with just the right refl ective characteristics of garnet.
  • BOUQUET : intense with a pleasant scent of brushwood interspersed with tobacco and spicy notes and characterised by considerable elegance and composure.
  • FLAVOUR: dry, warm and velvety with an intense impact which is full and harmonious, with just the right level of tannins. Enveloping and persistent, culminating in a very pleasant aftertaste.
  • SERVING SUGGESTIONS: game, red meat, meat braised in the same wine, mature cheese.

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About us

Company details

The winery is owned by Dario Stroppiana,who, aided by his wife Stefania, takes care of every production process,from the vineyard to the cellar. For as long as the dimensions of the estate allow, the business will continue to be an exclusively family-run concern.

This means that meticulous attention can be dedicated to every production phase.

The vineyards occupy an area of 4.5 hectares, with an annual production of 35,000 bottles, part of which are located in the famous and highly-prized cru of Bussia, where Stefania was born.
A year Work in the vineyards is characterised by particular attention to the quality of the product sacrifi cing quantity; the bunches of grapes are selectively thinned in July and August to allow the remaining grapes to ripen in the best possible way.

Harvesting begins when the grapes are perfectly ripe. Soft-pressing is followed by traditional fermentation on skins for a period of 7 to 12 days with frequent pumping over.

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