Coppo, Barolo
£54.00
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100% Nebbiolo on chalky and clay soils. 14% abv. 

Aging: 30 months in large French oak casks and 6/12 months in the bottle.

Coppo is among the few wineries allowed to vinify Nebbiolo to become Barolo outside of the wine’s strict production zone. Only few thousand bottles produced per year. 

93/100 JAMES SUCKLING: “Aromas of plums and dried strawberries with hints of walnuts and roses. Full body, firm and velvety tannins and a flavor finish. Shows texture and tension. Give it a year or two to soften.”

WINE ENTHOUSIAST: “Underbrush, violet, wild berry, menthol and sweet pipe tobacco aromas lead the way on this vibrant wine. The sleek palate doles out juice wild cherries, baking spices and crushed herbs, while fresh acidity and a network of polished tannins provide backup.” 

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The historical underground wine cellars of Coppo are a UNESCO World Heritage site: a prestigious recognition that fills Coppo with pride. They are part of the network of Underground Cathedrals, a temple of wine dedicated to its history and the hard work of man. 

The Coppo family vineyard is one of the jewels of the region. Wine lovers from New York to Tokyo fete the great wines of the Piedmont region from Barolo, Barbaresco and the Barbera from Coppo.
The Coppo family history intertwines with the development of the city of Canelli, which in the early nineteenth century had already established itself as the capital of Italy’s famous sweet sparkling wine - Moscato (Muscat). 

In the early 1980’s, the Coppo family embraced the cultivation of the Barbera, the other native grape of the region. Today the four brothers - Gianni, Roberto, Piero and Paulo, who split their efforts between the viticulture, the winemaking, the national market and the export market, run the vineyard. 

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Coppo, Barolo

100% Nebbiolo on chalky and clay soils. 14% abv. 

Aging: 30 months in large French oak casks and 6/12 months in the bottle.

Coppo is among the few wineries allowed to vinify Nebbiolo to become Barolo outside of the wine’s strict production zone. Only few thousand bottles produced per year. 

93/100 JAMES SUCKLING: “Aromas of plums and dried strawberries with hints of walnuts and roses. Full body, firm and velvety tannins and a flavor finish. Shows texture and tension. Give it a year or two to soften.”

WINE ENTHOUSIAST: “Underbrush, violet, wild berry, menthol and sweet pipe tobacco aromas lead the way on this vibrant wine. The sleek palate doles out juice wild cherries, baking spices and crushed herbs, while fresh acidity and a network of polished tannins provide backup.” 

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Coppo, Barbera d'Asti, Pomorosso, Nizza
Coppo, Barbera d'Asti, Pomorosso, Nizza

100% Barbera d'Asti – 30hl/ha

14 months in new French oak barrels

14.5%  

The Nizza Barbera is the new promoted DOCG sub-zone of Barbera d’Asti in 2014 for villages around Nizza Monferrato. The Pomorosso is the symbol of the Coppo winery. It’s a warm, vigorous and structured Barbera, of rare elegance and expressiveness. Typical hints of fruit and spices are combined with nuances of earth and toasted nuances due to aging of 14 months in barrel. The taste is full, intense, persistent, soft and generous. 

93/100 JAMES SUCKLING: “Wow. This is electric with lots of fun dark fruit and hints of vanilla. Full-bodied, round and delicious. Wonderful barbera. Drink now.”

£47.00 Price

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