Coppo Pomorosso Barbera d'Asti

Barbera d’Asti DOCG, Piemonte

This wine owes its name to a red apple tree that grows on top of the hill where the vineyards are located. This is without a doubt the most prestigious Barbera from Coppo, and it contributed substantially to the rebirth of this variety. Pomorosso, produced only during years of exceptional vintage, comes from three vineyards located in Agliano Terme. The soil is marine sediment and rich in minerals, which gives the wine finesse, minerality, and longevity.

Tasting Notes

  • NOSE: complex and fragrant bouquet of ripe cherries and blackberries on top of an earthy base of tobacco, leather and coffee bean
  • TASTE: subtle notes of cherry liqueur, chocolate, vanilla and espresso

Pasta in rich meat sauce, polenta with sausages and mushrooms, roasted game, filet mignon and roast beef.

  • GRAPE VARIETY: 100% Barbera d’Asti DOCG
  • PRODUCTION AREA: Castelnuovo Calcea and Agliano Terme
  • HARVESTING PERIOD: September 2015
  • HARVEST: hand selected in the vineyard for the healthiest, ripest grapes and placed in 40 lb crates
  • AGING: 14 months in 225L French barriques

This wine owes its name to a red apple tree that grows on top of the hill where the vineyards are located. This is without a doubt the most prestigious Barbera from Coppo, and it contributed substantially to the rebirth of this variety. Pomorosso, produced only during years of exceptional vintage, comes from three vineyards located in Agliano Terme. The soil is marine sediment and rich in minerals, which gives the wine finesse, minerality, and longevity.

Tasting Notes

  • NOSE: complex and fragrant bouquet of ripe cherries and blackberries on top of an earthy base of tobacco, leather and coffee bean
  • TASTE: subtle notes of cherry liqueur, chocolate, vanilla and espresso

Pasta in rich meat sauce, polenta with sausages and mushrooms, roasted game, filet mignon and roast beef.

  • First vintage produced: 1984
  • Grape variety: Barbera
  • Production area: south of Asti
  • Exposure: south – southeast
  • Soil composition: calcareous clay marl, the soil skeleton reveals the presence of gypsum, iron conglomerates and a modest amount of calcium carbonate
  • Training system: Guyot
  • Vineyard density: 5,500 plants per hectare
  • Harvest: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
  • Vinification system: maceration with skin contact with short and soft pumping over the skin cap
  • Aging: 14 months in french oak barrels

TRADE & MEDIA ASSETS /////////////////

2013 Coppo Pomorosso Bottle

2013 Coppo Pomorosso Label

2013 Coppo Pomorosso Tasting Notes

2015 Coppo Pomorosso Bottle

2015 Coppo Pomorosso Label

2015 Coppo Pomorosso Tasting Notes

Coppo Logo

Coppo Photography – Castelnuovo Calcea (Gavelli)

Coppo Photography – Barbera grape clusters

Coppo Photography – Family photo

Coppo Photography – Historic Barbera bottle photo

Coppo Photography – Historic winery photo

Coppo Photography – Luigi Coppo

Coppo Photography – Piero Coppo, in the 1930s

Coppo Photography – Pomorosso vineyard

Coppo Photography – Pomorosso vineyard row in autumn

Coppo Photography – Underground cellars

Coppo Photography – Underground cellars – Pomorosso

Coppo Photography – Underground cellars – Spumanti

Coppo Photography – Underground cellars 2