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.
Name origin:
the wine owes its name
Appellation:
Barbera d’Asti d.o.c.g.
First vintage produced:
2012
Grape variety:
Barbera
Production area:
Castelnuovo Calcea
Exposure:
south west
Soil composition:
calcareous clay marl with prevalence of silt
Vineyard altitude:
230 m a.s.l.
Training system:
Guyot
Harvest:
double grape-sorting in vineyard only of the perfectly intact and healthy grapes hand collected in 8 kg picking baskets
Vinification system:
maceration with skin contact
Malo-lattic:
totally carried out
Refining method and aging:
9 months in French oak barrels
Color:
ruby red
Nose:
fine and complex. Scents of elderberry, plum and wild strawberries. Floral finish of rose and violet
Taste:
fresh and savory, very juicy with a long persistence
Pairings:
cold cuts,stuffed peppers, Agnolotti del “Plin”, baked goat
Serving temperature:
16°/18° C.
Sizes:
0,750 l.
Production:
6.000 bottles