Coppo Chardonnay Coste Bianche 2004
Product Details
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Somm Note
Winemaker Notes
Made from 100% Chardonnay
The first vintage was bottled in 1991, and 60,000 bottles are produced annually.
Production area: canelli and neighbouring villages - located 650 - 800 ft. above sea level, with
south/southeastern exposure and a marly calcareous soil composition
Vineyard characteristics: acres planted in 1980 - 2000 with a density of 1750 vines per acre. The vines are planted in the Guyot method and yield 3.2 tons per acre.
The harvest was carried out in September
Vinification & Aging
Type of Press: Pneumatica Wilmess
Method of extraction:
Length of Maceration: days
Fermented in stainless steel tank & barrel at a temperature of 64 degrees for 10 days.
Malolactic fermentation is totally carried out
The wine is not refrigerated prior to bottling.
Filtered: Filtered
Fining: Fined
Aging Container:
Type: part in oak barrels
Age: 1-2 year old Size: 225 liter Toast: Medium
The wine is aged for 6 months followed by an additional 3 months in bottle prior to release from the winery.
Analytical Data
Total Acidity: 5.80 gram(s) per liter
pH: 3.29
Dry Extract: 21.9 gram(s) per liter
Alcohol Content: 12 % alc. by volume
Residual Sugars: 2.0 gram(s) per liter
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.
One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it is grown and how it is made. While it tends to flourish in most environments, Chardonnay from its Burgundian homeland produces some of the most remarkable and longest lived examples. California produces both oaky, buttery styles and leaner, European-inspired wines. Somm Secret—The Burgundian subregion of Chablis, while typically using older oak barrels, produces a bright style similar to the unoaked style. Anyone who doesn't like oaky Chardonnay would likely enjoy Chablis.
Set upon a backdrop of the visually stunning Alps, the enchanting and rolling hills of Piedmont are the source of some of the country’s longest-lived and most sought-after red wines. Vineyards cover a great majority of the land area—especially in Barolo—with the most prized sites at the top hilltops or on south-facing slopes where sunlight exposure is maximized. Piedmont has a continental climate with hot, humid summers leading to cold winters and precipitation year-round. The reliable autumnal fog provides a cooling effect, especially beneficial for Nebbiolo, Piedmont’s most prestigious variety.
In fact, Nebbiolo is named exactly for the arrival of this pre-harvest fog (called “nebbia” in Italian), which prolongs cluster hang time and allows full phenolic balance and ripeness. Harvest of Nebbiolo is last among Piedmont's wine varieties, occurring sometime in October. This grape is responsible for the exalted Piedmont wines of Barbaresco and Barolo, known for their ageability, firm tannins and hallmark aromas of tar and roses. Nebbiolo wines, despite their pale hue, pack a pleasing punch of flavor and structure; the best examples can require about a decade’s wait before they become approachable. Barbaresco tends to be more elegant in style while Barolo is more powerful. Across the Tanaro River, the Roero region, and farther north, the regions of Gattinara and Ghemme, also produce excellent quality Nebbiolo.
Easy-going Barbera is the most planted grape in Piedmont, beloved for its trademark high acidity, low tannin and juicy red fruit. Dolcetto, Piedmont’s other important red grape, is usually ready within a couple of years of release.
White wines, while less ubiquitous here, should not be missed. Key Piedmont wine varieties include Arneis, Cortese, Timorasso, Erbaluce and the sweet, charming Muscat, responsible for the brilliantly recognizable, Moscato d'Asti.