Nizza docg

Pomorosso

Pomorosso can be considered Coppo’s landmark. It’s a cornerstone of Barbera’s history, a wine that played an important role for the international recognition of Coppo. 100% barbera, Pomorosso always respected the most strict rules of production, even way before they were written down for “Nizza docg”. The soil is marine sediment and rich in minerals, which gives the wine finesse, minerality, and longevity.

Name origin:
this wine takes its name to the presence on the top of the previous vineyard of a red apple tree

Appellation:
Nizza d.o.c.g.

First vintage produced:
1984

Grape variety:
Barbera

Production area:
south of Asti

Exposure:
south – south east

Soil composition:
calcareous clay marl, the soil skeleton reveals the presence of gypsum, iron conglomerates and a modest amount of calcium carbonate

Vineyard altitude:
200 m s.l.m.

Training system:
Guyot

Vineyard density:
5.500 plants per hectare

Harvest:
selection in vineyards of the healthiest, ripest grapes hand collected in 20 kg picking baskets

Vinification system:
maceration with skin contact with short and soft pumping over the skin cap

Malo-lattic:
totally carried out

Aging:
14 months in french oak barrels

Color:
dark purplish red

Nose:
intense cherry, blackberry and violets notes

Taste:
well structured and round

Pairings:
braised veal with Barbera, pheasant “in salmì” (cooked in spices and wine, Piedmontese style), aged cheeses

Serving temperature:
18° C.

Sizes:
0,375 l. – 0,750 l. – 1,5 l. – 3 l. – 5 l.

Technical data sheet