Coppo - Pomorosso Nizza Barbera d'Asti 2015
Pomorosso 2015
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.
APPELLATION: Barbera d’Asti DOCG
GRAPE VARIETY: Barbera
FIRST VINTAGE PRODUCED: 1984
PRODUCTION AREA: south of Asti
EXPOSURE: south - southeast
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 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: 14 months in French oak barrels
ALCOHOL: 14.96 % vol
TOTAL ACIDITY: 5.93 g/l
pH: 3.56
COLOR: Ruby intense red, crystal clear, with garnet red reflections
NOSE: Intense sensations of red fruits as black cherry and blackberry, ethereal; violets notes and sweet spices
TASTE: Well structured and round, persistent, reflects the typical freshness of this grape, velvety sensations
PAIRINGS: Boar meat cooked in spices and wine, potato dumplings with hare ragout, Blu del Moncenisio cheese SERVING
TEMPERATURE: 18 Celsius
APPELLATION: Barbera d’Asti DOCG
GRAPE VARIETY: Barbera
FIRST VINTAGE PRODUCED: 1984
PRODUCTION AREA: south of Asti
EXPOSURE: south - southeast
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 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: 14 months in French oak barrels
ALCOHOL: 14.96 % vol
TOTAL ACIDITY: 5.93 g/l
pH: 3.56
COLOR: Ruby intense red, crystal clear, with garnet red reflections
NOSE: Intense sensations of red fruits as black cherry and blackberry, ethereal; violets notes and sweet spices
TASTE: Well structured and round, persistent, reflects the typical freshness of this grape, velvety sensations
PAIRINGS: Boar meat cooked in spices and wine, potato dumplings with hare ragout, Blu del Moncenisio cheese SERVING
TEMPERATURE: 18 Celsius
