Coppo La Rocca Gavi

Gavi DOCG, Piemonte

Coppo has managed Tenuta La Rocca in Monterotondo (Gavi) since the mid-1980s. Gavi is a classic white Piedmontese wine, made entirely from Cortese grape. It is one of the region’s oldest native varieties. Its name derives from the wine’s original consumer - the noble court, corte in Italian. La Rocca comes from marly calcareous soil that lend it an unexpected mineral complexity.

Tasting Notes

  • COLOR: pale straw yellow
  • NOSE: ripe fruity hints of white peach, it closes with a nice citric suggestion of orange skin and mineral notes
  • TASTE: opens with an enveloping sensation balanced by a good acidity

PAIRINGS: as aperitif, oysters and seafood, braised rabbit with black olives and pine nuts, traditional Piedmontese bagna cauda.

  • APPELLATION: Gavi DOCG
  • GRAPE VARIETY: Cortese
  • EXPOSURE: south - southeast - southwest
  • SOIL COMPOSITION: calcareous marl
  • VINEYARD ALTITUDE: 1050 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 plants per hectare
  • HARVESTING PERIOD: September 2020
  • HARVEST: selection in vineyards of the healthiest, ripest grapes hand-collected in 40 lb picking baskets
  • VINIFICATION SYSTEM: soft pressing and fermentation in stainless steel tanks at controlled temperature

Coppo has managed Tenuta La Rocca in Monterotondo (Gavi) since the mid-1980s. Gavi is a classic white Piedmontese wine, made entirely from Cortese grape. It is one of the region’s oldest native varieties. Its name derives from the wine’s original consumer - the noble court, corte in Italian. La Rocca comes from marly calcareous soil that lend it an unexpected mineral complexity.

Tasting Notes

  • COLOR: pale straw yellow
  • NOSE: fresh and fruity with evident mineral notes
  • TASTE: savory with the right trace of citrus

PAIRINGS: as aperitif, oysters and seafood, braised rabbit with black olives and pine nuts, traditional Piedmontese bagna cauda.

  • APPELLATION: Gavi DOCG
  • GRAPE VARIETY: Cortese
  • EXPOSURE: south - southeast
  • SOIL COMPOSITION: calcareous marl
  • VINEYARD ALTITUDE: 1050 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 plants per hectare
  • HARVESTING PERIOD: September 2019
  • HARVEST: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
  • VINIFICATION SYSTEM: soft pressing and fermentation in stainless steel tanks at controlled temperature

Coppo has managed Tenuta La Rocca in Monterotondo (Gavi) since the mid-1980s. Gavi is a classic white Piedmontese wine, made entirely from Cortese grape. It is one of the region’s oldest native varieties. Its name derives from the wine’s original consumer - the noble court, or corte in Italian. La Rocca comes from marly calcareous soils that lend it an unexpected mineral complexity.

Tasting Notes

  • COLOUR: pale straw yellow
  • NOSE: fresh and fruity with evident mineral notes
  • TASTE: savory with the right trace of citrus

As aperitif or pair with oysters and seafood, braised rabbit with black olives and pine nuts, traditional Piedmontese bagna cauda (a traditional dip from Piedmont, made with olive oil, anchovies and garlic, served with a variety of fresh vegetables).

  • APPELLATION: Gavi DOCG
  • GRAPE VARIETY: Cortese
  • PRODUCTION AREA: Monterotondo di Gavi
  • EXPOSURE: south - southeast
  • SOIL COMPOSITION: calcareous marl
  • VINEYARD ALTITUDE: 1050 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 plants per hectare
  • HARVESTING PERIOD: September 2018
  • HARVEST: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
  • VINIFICATION SYSTEM: soft pressing and fermentation in stainless steel tanks at controlled temperature
  • MALOLACTIC: not carried out
  • ALCOHOL: 13.18 % vol
  • TOTAL ACIDITY: 5.43 g/l
  • pH: 3.19

Coppo has managed the Tenuta La Rocca in Monterotondo in the town of Gavi since the mid-1980s. Gavi, a classic, white Piedmontese wine, is made entirely from the Cortese grape, one of the region’s oldest native varieties. Its name derives from the wine’s original consumer – the nobles of court, or corte. Gavi La Rocca comes from marly-calcareous soils that lend it an unexpected mineral complexity.

Tasting Notes

  • COLOR: pale straw colored yellow
  • NOSE: fresh and fruity with evident mineral notes
  • TASTE: savory with the right trace of citrus

As an aperitif, or with oysters and seafood, braised rabbit with black olives and pine nuts “Ligurian style”, bagna cauda (a traditional sauce from Piedmont, made with olive oil, anchovies and garlic, served with a variety of fresh vegetables).

  • APPELLATION: Gavi DOCG
  • GRAPE VARIETY: Cortese
  • PRODUCTION AREA: Monterotondo di Gavi
  • EXPOSURE: south - southeast
  • SOIL COMPOSITION: calcareous marl
  • VINEYARD ALTITUDE: 1050 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 plants per hectare
  • HARVESTING PERIOD: September 2017
  • HARVEST: selection in vineyards of the healthiest, ripest grapes hand collected in 40 lb picking baskets
  • VINIFICATION SYSTEM: soft pressing and fermentation in stainless steel tanks at controlled temperature
  • MALOLACTIC: not carried out
  • ALCOHOL: 13.09 % vol
  • TOTAL ACIDITY: 5.80 g/l
  • pH: 3.15

Gavi, a classic, white Piedmontese wine, is made entirely from the Cortese grape, one of the region’s oldest native varieties. Its name derives from the wine’s original consumer – the nobles of court, or “corte”. Gavi La Rocca comes from marly-calcareous soils that lend it an unexpected mineral complexity.

Tasting Notes

  • NOSE: fresh and delicate on the nose with hints of citrus
  • TASTE: crisp, light, and dry with balanced acidity and a delicate finish

Perfect as an aperitif, oysters and seafood, braised rabbit with black olives and pine nuts “Ligurian style”, bagna cauda (a traditional sauce from Piedmont, made with olive oil, anchovies and garlic, served with a variety of fresh vegetables)

  • APPELLATION: Gavi d.o.c.g
  • GRAPE VARIETY: Cortese
  • PRODUCTION AREA: Monterotondo di Gavi
  • EXPOSURE: south - southeast
  • SOIL COMPOSITION: calcareous marl
  • VINEYARD ALTITUDE: 1050 ft a.s.l.
  • TRAINING SYSTEM: Guyot
  • VINEYARD DENSITY: 4,000 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: soft pressing and fermentation in stainless steel tanks at controlled temperature
  • MALOLACTIC: not carried out
  • ALCOHOL: 12.30 % vol
  • TOTAL ACIDITY: 5.53 g/l
  • pH: 3.16

  • 88

    points

    Bruce Sanderson, Wine Spectator, September 2018

    "Vibrant, boasting peach, gooseberry and citrus flavors. Lightly herbaceous, ending with tangy grapefruit and mineral accents. Drink now. 600 cases imported."

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  • 89

    points

    James Suckling, James Suckling, September 2018

    "Apple pie, dried honeysuckle and jasmine. Light body, fresh acidity and a fruity finish. Drink now."

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  • 88

    points

    James Suckling, James Suckling, September 2018

    "The full spritziness of this really pushes the fresh lemon aromas out of the glass. On the palate, this is another Gavi with a bit of tannins, making it less refreshing than it could be. Drink now or in 2019."

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

2020 Coppo La Rocca Gavi – Tasting Notes

2019 Coppo La Rocca Gavi – Tasting Notes

2019 Coppo La Rocca Gavi – Label

2018 Coppo La Rocca Gavi – Tasting Notes

2018 Coppo La Rocca Gavi – Label

Coppo La Rocca Gavi – Non-Vintage – Bottle – New Label

2017 Coppo La Rocca Gavi – Tasting notes

2017 Coppo La Rocca Gavi – Label

2016 Coppo La Rocca Gavi – Tasting Notes

2016 Coppo La Rocca Gavi – Label

Coppo La Rocca Gavi – Non-Vintage – Bottle – Old Label

Coppo Photography – Underground cellars 2

Coppo Photography – Historic winery photo

Coppo Photography – Luigi Coppo

Coppo Photography – Underground cellars – Pomorosso

Coppo Photography – Underground cellars – Spumanti

2015 Coppo La Rocca Gavi – Tasting Notes

2015 Coppo La Rocca Gavi – Label

Coppo Photography – Family photo

Coppo Photography – Underground cellars

Coppo Photography – Piero Coppo, in the 1930s

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