Coppo Camp du Rouss Barbera d'Asti

Barbera d’Asti DOCG, Piemonte

Tasting Notes

  • COLOR: dark ruby red
  • NOSE: intense spice and ripe red fruits aromas
  • TASTE: notes of leather and herbs, a hint of smoke; bright and luscious with soft tannins; fine, well structured and long-lasting

PAIRINGS: pasta with beans, risotto with porcini mushrooms, chicken chasseur

  • APPELLATION: Barbera d’Asti d.o.c.g.
  • FIRST VINTAGE PRODUCED: 1985
  • GRAPE VARIETY: Barbera
  • PRODUCTION AREA: south of Asti
  • EXPOSURE: south - southwest
  • SOIL COMPOSITION: calcareous clay marl with prevalence of silt
  • VINEYARD ALTITUDE: 650-820 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 - 5,000 plants per hectare
  • HARVESTING PERIOD: September 2016
  • 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: 12 months in French oak barrels
  • ALCOHOL: 14.89 % vol
  • TOTAL ACIDITY: 5.70 g/l
  • pH: 3.45

Literally campo del rosso, or “the redhead’s field” (in Piedmontese, “camp” means vineyard and “du rouss” means red hair), this wine takes its name from the vineyard’s very first owner: a red-headed man who was so burly he frightened the children.

Tasting Notes

  • COLOR: dark ruby red
  • NOSE: intense spice and ripe red fruits aromas
  • TASTE: notes of leather and herbs, a hint of smoke; bright and luscious with soft tannins; fine, well structured and long-lasting

PAIRINGS: pasta with beans, risotto with porcini mushrooms, chicken chasseur

  • APPELLATION: Barbera d’Asti d.o.c.g.
  • FIRST VINTAGE PRODUCED: 1985
  • GRAPE VARIETY: Barbera
  • PRODUCTION AREA: south of Asti
  • EXPOSURE: south - southwest
  • SOIL COMPOSITION: calcareous clay marl with prevalence of silt
  • VINEYARD ALTITUDE: 650-820 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 - 5,000 plants per hectare
  • HARVESTING PERIOD: September 2015
  • 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: 12 months in French oak barrels
  • ALCOHOL: 14.18 % vol
  • TOTAL ACIDITY: 6.04 g/l
  • pH: 3.46

The vineyard manager, and original caretaker for these vines on behalf of the Coppo family, had a very pronounced head of red hair, or in Piedmontese, “camp du rouss”. Camp du Rouss is a 100% Barbera d’Asti grown in selected hillside vineyards and harvested in September. After fermentation, 20% of the wine is aged in new barriques for a period of 12 months.

Tasting Notes

  • NOSE: textbook Barbera aromas of crushed cherry and wild berry jam, with intense spice notes
  • TASTE: notes of leather and herbs, a hint of smoke. Bright and luscious with soft tannins. Fine, well-structured, and long-lasting.

Bruschetta, cured meats and cheeses, roast beef or a variety of grilled proteins with rich wine sauces.

  • GRAPE VARIETY: 100% Barbera
  • PRODUCTION AREA: Canelli and local villages
  • HARVESTING PERIOD: September 2014
  • HARVEST: hand selected in vineyards with the healthiest, ripest grapes and placed in 40 lb crates
  • AGING: 12 months in 225L barriques, before 12 months of bottle aging

90

points

Coppo Camp du Rouss Barbera d’Asti
Bruce Sanderson, Wine Spectator, November 2017

"A supple, rich and expressive red, featuring boysenberry, kirsch, wet earth and chalk flavors. Firms up a little on the vibrant finish, yet remains persistent. Drink now through 2020. 1,000 cases imported.A supple, rich and expressive red, featuring boysenberry, kirsch, wet earth and chalk flavors. Firms up a little on the vibrant finish, yet remains persistent. Drink now through 2020. 1,000 cases imported."

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91

points

Coppo Camp du Rouss Barbera d’Asti
Kerin O'Keefe, Wine Enthusiast, November 2017

"This wine's ripe, dark-skinned fruit, culinary spice and new leather scents lead the way, along with a menthol note. The firmly structured, chewy palate offers dried Morello cherry, raspberry jam, licorice and espresso flavors alongside fine-grained tannins. Drink through 2020."

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89

points

Coppo Camp du Rouss Barbera d’Asti
Bruce Sanderson, Wine Spectator, December 2016

"A ripe, fruity style, this shows black cherry, plum, leather and earth flavors, with ample tannins lining the fresh finish. Needs a little air, so decant. Drink now. 400 cases imported. –BS"

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

2014 Coppo Camp du Rouss Bottle

2014 Coppo Camp du Rouss Label

2014 Coppo Camp du Rouss Tasting Notes

2015 Coppo Camp du Rouss Bottle

2015 Coppo Camp du Rouss Label

2015 Coppo Camp du Rouss Tasting Notes

2016 Coppo Camp du Rouss Bottle

2016 Coppo Camp du Rouss Label

2016 Coppo Camp du Rouss Tasting Notes

Coppo Logo

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 – Underground cellars

Coppo Photography – Underground cellars – Pomorosso

Coppo Photography – Underground cellars – Spumanti

Coppo Photography – Underground cellars 2