This wine’s name comes from the farmhouse of the estate on the Castelnuovo Calcea property called Gavelli. Following the principles of the Wine Research Team project and its innovative production protocols, Coppo created this Barbera without any added sulfites. It exalts the aromas and flavors of this variety to its full potential through a modern approach to winemaking.
the wine owes its name
Barbera d’Asti d.o.c.g.
First vintage produced:
calcareous clay marl with prevalence of silt
230 m a.s.l.
double grape-sorting in vineyard only of the perfectly intact and healthy grapes hand collected in 8 kg picking baskets
maceration with skin contact
totally carried out
Refining method and aging:
9 months in French oak barrels
fine and complex. Scents of elderberry, plum and wild strawberries. Floral finish of rose and violet
fresh and savory, very juicy with a long persistence
cold cuts,stuffed peppers, Agnolotti del “Plin”, baked goat