Coppo Barolo DOCG

Barolo DOCG, Piemonte

Because of its historical significance, Coppo is among the few wineries allowed to vinify Nebbiolo to become Barolo outside of the wine’s strict production zone.

Tasting Notes

  • COLOR: intense garnet
  • NOSE: violet, cherries and licorice aromas
  • TASTE: well balanced, harmonious and elegant

PAIRINGS: baked beef shank, braised veal cut, baked lamb with potatoes

  • APPELLATION: Barolo DOCG
  • GRAPE VARIETY: Nebbiolo
  • EXPOSURE: south-southwest
  • SOIL COMPOSITION: calcareous clay marl with presence of sand and silt
  • VINEYARD ALTITUDE: 650-820 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 - 5,000 plants per hectare
  • HARVEST PERIOD: September 2015
  • HARVEST: selection in the vineyard of the healthiest and ripest grapes, hand collected in 40 lb picking baskets
  • VINIFICATION SYSTEM: maceration with skin contact with short and soft pumping over the skin cap
  • MALOLACTIC: totally carried out
  • AGING: 36 months in large oak cask
  • ALCOHOL: 13.93% vol
  • TOTAL ACIDITY: 5.91 g/l
  • pH: 3.50

Because of its historical significance, Coppo is among the few wineries allowed to vinify Nebbiolo to become Barolo outside of the wine’s strict production zone.

Tasting Notes

  • COLOR: intense garnet
  • NOSE: violet, cherry and licorice aromas
  • TASTE: well balanced, harmonious and elegant

PAIRINGS: baked beef shank, braised veal cut, baked lamb with potatoes

  • APPELLATION:  Barolo DOCG
  • GRAPE VARIETY: Nebbiolo
  • EXPOSURE: south - southwest
  • SOIL COMPOSITION: calcareous clay marl with presence of sand and silt
  • VINEYARD ALTITUDE: 650-820 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 – 5,000 plants per hectare
  • HARVESTING PERIOD: September 2012
  • 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
  • MALOLACTIC: totally carried out
  • AGING: 36 months in large oak casks
  • ALCOHOL: 13.60% vol
  • TOTAL ACIDITY: 5.45g/l
  • pH: 3.49

Because of its historical significance, Coppo is among the few wineries allowed to vinify Nebbiolo to become Barolo outside of the wine’s strict production zone.

Tasting Notes

  • NOSE: violet, cherries and licorice aromas
  • TASTE: well balanced, harmonious and elegant

Pairs well with baked beef shank, braised veal cut, baked lamb with potatoes.

  • APPELLATION: Barolo DOCG
  • GRAPE VARIETY: Nebbiolo
  • EXPOSURE: south - southwest
  • SOIL COMPOSITION: calcareous clay marl with presence of sand and silt
  • VINEYARD ALTITUDE: 650-820 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 - 5,000 plants per hectare
  • HARVESTING PERIOD: October 2010
  • 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
  • MALOLACTIC: totally carried out
  • AGING: 36 months in large French oak casks
  • ALCOHOL: 13.48% vol
  • TOTAL ACIDITY: 4.90 g/l
  • pH: 3.68

Because of its historical significance, Coppo is among the few wineries allowed to vinify Nebbiolo to become Barolo outside of the wine’s strict production zone.

Tasting Notes

  • NOSE: violet, cherries and licorice aromas
  • TASTE: well balanced, harmonious and elegant

Pairs well with baked beef shank, braised veal cut, baked lamb with potatoes.

  • APPELLATION: Barolo DOCG
  • GRAPE VARIETY: Nebbiolo
  • EXPOSURE: south - southwest
  • SOIL COMPOSITION: calcareous clay marl with presence of sand and silt
  • VINEYARD ALTITUDE: 650-820 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 - 5,000 plants per hectare
  • HARVESTING PERIOD: October 2010
  • 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
  • MALOLACTIC: totally carried out
  • AGING: 36 months in large French oak casks
  • ALCOHOL: 13.61% vol
  • TOTAL ACIDITY: 5.10 g/l
  • pH: 3.68

  • 90

    points

    Coppo Barolo DOCG
    Kerin O'Keefe, Wine Enthusiast, October 2015

    "Pressed iris, scorched earth, ripe berry and cake spice lead the way. The juicy palate delivers wild cherry, raspberry, clove, cinnamon and tobacco alongside fresh acidity and polished tannins. It’s almost approachable but will be even better in a couple of years. Drink 2017–2022."

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  • 92

    points

    Coppo Barolo DOCG
    Kerin O'Keefe, Wine Enthusiast, October 2015

    "Underbrush, violet, wild berry, menthol and sweet pipe tobacco aromas lead the way on this vibrant wine. The sleek palate doles out juicy wild cherries, baking spices and crushed herbs, while fresh acidity and a network of polished tannins provide backup. Drink 2016–2025."

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

2010 Coppo Barolo Bottle

2010 Coppo Barolo Label

2010 Coppo Barolo Tasting Notes

2011 Coppo Barolo bottle

2011 Coppo Barolo Label

2011 Coppo Barolo tasting notes

2012 Coppo Barolo Bottle

2012 Coppo Barolo Label

2012 Coppo Barolo Tasting Notes

2015 Coppo Barolo Bottle

2015 Coppo Barolo Label

2015 Coppo Barolo Tasting Notes

Coppo Logo

Coppo Photography – Family photo

Coppo Photography – Historic winery photo

Coppo Photography – Luigi Coppo

Coppo Photography – Piero Coppo, in the 1930s

Coppo Photography – Underground cellars

Coppo Photography – Underground cellars – Pomorosso

Coppo Photography – Underground cellars – Spumanti

Coppo Photography – Underground cellars 2