Coppo Nizza Pomorosso 2019
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Wilfred
Wong -
Robert
Parker
Product Details
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Somm Note
Winemaker Notes
This wine owes its name to a red apple tree that grows on top of the hill where the vineyards were cultivated. This is the most prestigious Barbera from Coppo and contributed substantially to the rebirth of this variety.
A dark purplish red with aromas of spice, tobacco, violets, blackberry, and ripe cherry. Well-structured and round with a long finish. Drink with main courses of red meats, wild game, and aged cheeses.
Professional Ratings
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Wilfred Wong of Wine.com
COMMENTARY: The 2019 Nizza Pomorosso pushes the Barbera envelope with its power and richness. TASTING NOTES: This wine exhibits aromas and flavors of tart pomegranates, sandalwood, and oaky notes. Pair it with Argentine-style grilled beef. (Tasted: July 10, 2023, San Francisco, CA)
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Robert Parker's Wine Advocate
From a pretty vintage that produced naturally dark and concentrated fruit, the Coppo 2019 Nizza Pomorosso almost overdelivers on those two fronts. I've always liked this wine (although I have a harder time with the 15.5% alcohol content). This 28,000-bottle production shows an inky dark consistency and reveals blackberry confit, cola and sweet oak spice. The wine is large in texture, and the acidity is reigned back as result of this bigger style.
Other Vintages
2018-
Robert
Parker -
Wilfred
Wong -
Wine
Spectator
Just after the loss of their father Luigi in 1984, the brothers decided to focus on Barbera, releasing their own interpretation of this local grape. The prestigious Pomorosso was born, emerging as the model of the "Modern Style" Barbera, aged in oak and with unmistakable personality. Barbera, a truly native varietal, soon became the pride of the entire region.
The four brothers Piero, Gianni, Paolo and Roberto have set an ambitious goal: to resurrect the traditional red varietals from the Asti region, and to produce serious white wines with aging potential. This is a new generation of winegrowers with a new way of viewing agriculture. Although they are considered to be "Barbera specialists", they also produce an outstanding Moscato d'Asti and an excellent Gavi.
Friendly and approachable, Barbera produces wines in a wide range of styles, from youthful, fresh and fruity to serious, structured and age-worthy. Piedmont is the most famous source of Barbera; those from Asti and Alba garner the most praise. Barbera actually can adapt to many climates and enjoys success in some New World regions. Somm Secret—In the past it wasn’t common or even accepted to age Barbera in oak but today both styles—oaked and unoaked—abound and in fact most Piedmontese producers today produce both styles.
Recognized as the source of the best Barbera in all of Italy, Asti is a province (as well as major city) in Piedmont, consisting of a gentle, rolling landscape with vineyards, farmland and forests alternating throughout.
Barbera d’Asti can be made in an array of styles from relatively straightforward, fruity and ready for consumption early, to the more concentrated, oak aged version with an ability to cellar impressively for 10-15 years and beyond. Some of the very best sites for Barbera in Asti are concentrated in the subzone of Nizza Monferrato. Other red varieties grown here include Freisa, Grignolino and Dolcetto, which can be bottled varietally or blended into Barbera.
Historically consumers commonly associated the Asti region with Asti Spumante and Moscato d’Asti, both playful, aromatic, sparkling wines made from the Muscat grape. Asti Spumante is less sweet, fully fizzy and more alcoholic (yet still clocking in at only around 9% alcohol) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”) and closer to 5 or 6% alcohol. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, often including peach, apricot, lychee and rose petal. Asti is also the spot for the pink-hued Brachetto d'Acqui, a slightly sparkling wine ready to charm with its raspberry and rose flavors and aromas.