Pomorosso Nizza DOCG - Coppo

When swirling the wine glass, this red wine reveals great density and richness, which can be seen in the “church windows” on the rim of the glass. On the nose, this Coppo red wine presents all kinds of mulberries, blackcurrants, plums, black cherries and blackberries. As if that were not impressive enough, the maturation in small wooden barrels adds further aromas such as oriental spices, gingerbread spice and vanilla.

Coppo Pomorosso Nizza presents itself to the wine drinker as pleasantly dry. This red wine never appears coarse or lean, but rather round and smooth. Powerful and complex, this dense red wine unfolds on the palate. Thanks to its balanced acidity, Pomorosso Nizza caresses the palate with a pleasing sensation, without sacrificing juicy liveliness. The finish of this youthful red wine from the Piedmont wine region, more precisely from Nizza DOCG, ultimately convinces with a remarkable length. The aftertaste is also accompanied by mineral nuances from the marl- and clay-dominated soils.

Vinification of Coppo Pomorosso Nizza

This red wine clearly focuses on a single grape variety, namely Barbera. Only flawless grape material was harvested for this exceptionally powerful varietal wine from Coppo. In Piedmont, the vines that produce the grapes for this wine grow on soils of clay, limestone and marl. It is quite clear that Pomorosso Nizza is also defined by the climate and viticultural style of Nizza DOCG. This Italian can literally be described as an Old World wine that presents itself in an exceptionally impressive way. The ripening of the grapes for this Barbera wine is influenced to a considerable extent by the climate of the growing region. In Piedmont, the grapes thrive in a warm climate, which is reflected, among other things, in particularly well-ripened grapes and a relatively high must weight. Once perfect physiological ripeness is ensured, the grapes for Pomorosso Nizza are harvested exclusively by hand, without the use of coarse, less selective mechanical harvesters. After the hand harvest, the grapes are immediately taken to the press house. There they are sorted and gently crushed. Fermentation then takes place in stainless steel tanks and small wooden barrels at controlled temperatures. Fermentation is followed by maturation on the fine lees for several months before the wine is finally bottled.

Food recommendation for Pomorosso Nizza from Coppo

This Italian is best enjoyed at a temperature of 15–18°C. It is the perfect accompaniment to boeuf bourguignon, leek soup or braised chicken in red wine.

• More products from Coppo