Coppo Costebianche Chardonnay

Piemonte

Costebianche is the youngest Chardonnay produced by Coppo. This wine gets its name from the vineyards planted in naturally white soils of clay and calcareous marl.

Tasting Notes

COLOR: straw yellow with greenish reflections
NOSE: floral notes and apple, white peach and citrus fruits
TASTE: fresh, round, pleasantly savory

Food Pairings

PAIRINGS: Vegetables in aspic, gazpacho, stuffed zucchini flowers, and sole meunière.

Technical Info

APPELLATION: Piemonte DOC
GRAPE VARIETY: Chardonnay
EXPOSURE: south - southeast – southwest
SOIL COMPOSITION: calcareous clay marl
VINEYARD ALTITUDE: 650 ft a.s.l.
TRAINING SYSTEM: Guyot
VINEYARD DENSITY: 4,000 plants per hectare
HARVESTING PERIOD: August 2017
HARVEST: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
VINIFICATION AND FINING: after the soft pressing, 20% of the must is fermented and aged on fine lees in french oak barrels of second and third year, malolactic partially carried out
ALCOHOL: 12.58% vol
TOTAL ACIDITY: 5.76 g/l
pH: 3.29

Costebianche is the youngest Chardonnay produced by Coppo. Costebianche means "white slopes". The wine owes its name to the color of the soil of the vineyards, which are planted in naturally white soils of clayey-calcareous marl.

Tasting Notes

NOSE: floral notes, apple, white peach, and citrus fruits
TASTE: fresh and round, pleasantly savory

Food Pairings

Vegetables in aspic, gazpacho, stuffed zucchini flowers, and sole meunière.

Technical Info

APPELLATION: Piemonte DOC
GRAPE VARIETY: Chardonnay
EXPOSURE: south - southeast – southwest
SOIL COMPOSITION: calcareous clay marl
VINEYARD ALTITUDE: 650 ft a.s.l.
TRAINING SYSTEM: Guyot
VINEYARD DENSITY: 4,000 plants per hectare
HARVESTING PERIOD: September 2014
HARVEST: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
VINIFICATION AND FINING: after the soft pressing, 20% of the must is fermented and aged on fine lees in french oak barrels of second and third year, malolactic partially carried out
ALCOHOL: 11.92 % vol
TOTAL ACIDITY: 5.51 g/l
pH: 3.26

Tasting Notes

NOSE: floral notes, apple, white peach, and citrus fruits
TASTE: fresh and round, pleasantly savory

Food Pairings

Vegetables in aspic, gazpacho, stuffed zucchini flowers, and sole meunière.

Technical Info

Grape variety: Chardonnay
Exposure: south – southeast – southwest
Soil composition: calcareous clay marl
Vineyard altitude: 650 ft a.s.l.
Training system: Guyot
Vineyard density: 4,000 plants per hectare
Harvest: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
Vinification and fining: after the soft pressing, 20% of the must is fermented and aged on fine lees in french oak barrels of second and third year; partial malolactic fermentation
Alcohol: 12.12 % vol
Total acidity: 5.88 g/l
pH: 3.32