Coppo - Pomorosso Nizza Barbera d'Asti 2013
Pomorosso
This wine owes its name to a red apple tree that grows on top of the hill where the vineyards are cultivated. This is without a doubt the most
prestigious Barbera from Coppo, and 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.
Winery Technical Data
APPELLATION: Barbera d'Asti d.o.c.g
GRAPE VARIETY: Barbera
FIRST VINTAGE PRODUCED: 1984
PRODUCTION AREA: south of Asti
EXPOSURE: south - south est
SOIL COMPOSITION: calcareous clay marl, the soil
skeleton reveals the presence of gypsum, iron
conglomerates and a modest amount of calcium
carbonate
VINEYARD ALTITUDE: 650 ft a.s.l.
TRAINING SYSTEM: Guyot
VINEYARD DENSITY: 5.500 plants per hectare
HARVESTING PERIOD: September 2013
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
MALO-LATTIC: totally carried out
AGING: 14 months in french oak barrels
ALCOHOL: 14,69 % vol
TOTAL ACIDITY: 5,97 g/l
pH: 3,62
COLOR: dark purplish red
NOSE: intense cherry, blackberry and violets notes
TASTE: well structured and round
PAIRINGS: braised veal with Barbera, pheasant "in
salmì" (cooked in spices and wine, Piedmontese style),
aged cheeses
SERVING TEMPERATURE: 18 degrees
SIZES: 0,375 l - 0,750 l - 1,5 l - 3 l - 5 l
GRAPE VARIETY: Barbera
FIRST VINTAGE PRODUCED: 1984
PRODUCTION AREA: south of Asti
EXPOSURE: south - south est
SOIL COMPOSITION: calcareous clay marl, the soil
skeleton reveals the presence of gypsum, iron
conglomerates and a modest amount of calcium
carbonate
VINEYARD ALTITUDE: 650 ft a.s.l.
TRAINING SYSTEM: Guyot
VINEYARD DENSITY: 5.500 plants per hectare
HARVESTING PERIOD: September 2013
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
MALO-LATTIC: totally carried out
AGING: 14 months in french oak barrels
ALCOHOL: 14,69 % vol
TOTAL ACIDITY: 5,97 g/l
pH: 3,62
COLOR: dark purplish red
NOSE: intense cherry, blackberry and violets notes
TASTE: well structured and round
PAIRINGS: braised veal with Barbera, pheasant "in
salmì" (cooked in spices and wine, Piedmontese style),
aged cheeses
SERVING TEMPERATURE: 18 degrees
SIZES: 0,375 l - 0,750 l - 1,5 l - 3 l - 5 l
