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Which Barolo? The one allowing the best possible expression of Nebbiolo variety. Nothing else.

Which Barolo? Not many people know that Coppo is one of the few producers allowed to vinify Nebbiolo grapes for Barolo outside of the designated production area. It’s a special exemption granted for the historical significance of Coppo winery.

Even though it’s internationally recognized for Barbera like Pomorosso and Riserva della Famiglia, for Traditional Method Spumante and Monteriolo, a Chardonnay based on our love for Burgundy, Coppo has always produced Barolo with a consistent vision through time.
The 2012 vintage was presented at ProWein in Dusseldorf.

Let’s then answer two questions.

Which kind of Barolo is Coppo’s, traditional or modern?
 How’s the 2012 vintage?

Barolo Coppo is conceived to respect as much as possible the Nebbiolo variety, without chasing current fashion and the most immediate needs of the market. 
On the hills of Monforte, we select the ripest and healthiest grapes, hand-picked in 20kg boxes. In our cellar we then start the maceration with skin contact, with short and soft pumping over the skin cap. Finally, we age our Barolo 30 months in large French oak casks and 12 months in the bottle.

As highlighted by The Wine Advocate (“This wine offers a lovely purity in a traditional context”), this is a Barolo that can be defined as traditional, balanced, elegant, without being austere or difficult.

From this perspective, it is worth mentioning that balance, varietal and territorial expression are part of Coppo’s core values. Starting from a no-compromises approach to oak. “This is our style, it shouldn’t become the key player of a wine. It’s an instrument.”, as the winemakers say.
So traditional Barolo it is. A nose of violet, cherry and licorice. The natural features of Nebbiolo variety and the different peculiarities of each vintage shape the mouthfeel.

Let’s now move to the 2012 vintage.

If on one hand the 2011 vintage was really powerful, in 2012 the vineyards faced a very cold winter (with temperatures reaching -15/-20 °C) partially balanced by a hot summer.
For these reasons, Barolo 2011 was immediately ready and structured, while Barolo 2012 has a rougher tannin at this stage, destined to provide elegance and pleasure a little bit further down the timeline.

Lastly: when and how should we drink Barolo Coppo 2012?

The winemaker suggests to wait one year and, as Barolo etiquette suggests, to keep one bottle to be consumed for the 10th anniversary of the vintage.
As for the drinking occasion, there’s no need to force it. We’re talking about wines that could be main characters in every moment, even by themselves.
If we want to pair it with a meal, the first choice would be tasty and cured meats (baked beef shank, braised veal cut), but it could easily be paired with rich first courses, maybe with a ragù.

In the last three vintages – 2009, 2010, 2011 – James Suckling gave Barolo Coppo 93 points.