Between the ‘70s and ‘80s, Luigi’s four sons Piero, Gianni, Paolo, and Roberto entered the family business, heralding a turning point for the winery all the while keeping it in the family. Inspired by the great French wines their father imported, the four brothers introduced their personal style in the production of Metodo Classico sparkling wines and Chardonnay, aspiring to create white wines that were capable of complexity and longevity.
Thus the first experimentations of using small, French oak barrels began. Alcoholic fermentation and aging are both carried out on the noble lees of Chardonnay and Pinot Nero. Beginning in 1984, these two grapes were blended for a cuvée as the base of sparkling wines Riserva Coppo and Piero Coppo, this last a special riserva dedicated to the founder. That same year, 100% Chardonnay was vinified as a still wine, becoming one of the winery’s greatest whites with Monteriolo, which has an elegant minerality and almost savoury marine notes. It is a wine capable of aging over 20 years.
Pinot Nero and Chardonnay have been grown in the hills around Canelli since the first half of the 1800s, and their roots find this land favorable. The soil has sedentary marine origins and is mineral-rich, and its compatibility with Pinot Nero and Chardonnay has allowed the four brothers to realize their vision.
The third generation of the Coppo family did not forget the winery’s original calling to produce red wines, especially Barbera. This grape has passed through a difficult era of hard work and poverty. In the past, Barbera’s adaptability and generous productivity caused the variety to become extremely popular and widespread in all of Piedmont. However, winemakers often compromised quality for quantity, stunting the variety’s true potential.
With the ambition to unequivocally demonstrate the elegance of Barbera, its character, and its capacity to age, the Coppo brothers were among the first in the early 1980s to establish a new production philosophy. This involved a stricter and more attentive management of the vineyards, including limiting yield; manual harvest of the grapes in small baskets, picked at the correct ripeness; and the innovative introduction of barriques during maturation. These were the deciding factors in the reacknowledgement of Barbera, and Coppo was at the forefront of this variety’s rebirth.
1984 marked the first harvest that was to become the symbol of the winery, a wine that is a reference point for its kind: the Barbera d’Asti Pomorosso. Later, it was joined with Barbera Camp du Rouss.