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Flat front label of wine

Coppo L'Avvocata Barbera d'Asti 2009

Barbera from Asti, Piedmont, Italy
  • RP88
  • WS88
13.9% ABV
  • JS92
  • JS91
  • RP88
  • RP88
  • W&S88
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13.9% ABV

Winemaker Notes

Ruby red in color, L'Avvocata offers Barbera's typical intense aromas of ripened cherry and strawberry. Round, full-bodied and balanced with a spicy finish of cola and ripe brries

Critical Acclaim

All Vintages
RP 88
Robert Parker's Wine Advocate
Coppo's 2009 Barbera d'Asti L'Avvocata is a fresh, vinous offering laced with attractive red fruit. This fresh, tasty Barbera is ideally best suited to near-term drinking.
WS 88
Wine Spectator
Candied cherry and pomegranate flavors mark this ripe, round red, which is soft, with a hint of tannins on the finish.
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Coppo
Coppo, Asti, Piedmont, Italy
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Piero Coppo founded the winery in 1892 in the town of Canelli, in Piedmont, establishing himself as a top producer of Moscato. Piero was succeeded by his son Luigi, who expanded the company to include other classic still and sparkling wines from Piedmont, made with the native varietals of the area. Luigi also provided his winery with the facilities and equipments needed to compete in the difficult, but growing, post-war market. Today, Piero's four grandsons manage the company, successfully integrating new styles with traditional viticulture.

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.

Best known for sweet, fizzy white wines but also producing some more serious reds, Asti is both a town and a province in the northeastern Italian region of Piedmont. The best vineyard sites are reserved for Barbera, which can produce some of its best and most age-worthy iterations here as Barbera d’Asti. Other red varieties grown here include Freisa, Grignolino, and Dolcetto, which can be bottled varietally or blended into Barbera.

The wines consumers most commonly associate with Asti, however, are Asti (formerly known as Asti Spumante), and Moscato d’Asti. Both are playful, aromatic, and made from the Muscat grape, but Asti is less sweet, fully fizzy, and more alcoholic (yet still clocking in at only around 9% ABV) while Moscato d’Asti is sweeter, gently sparkling (“frizzante”), and closer to 5 or 6% ABV. Each is produced in stainless steel tanks to preserve the fresh and fruity flavors of the grape, which include peach, apricot, lychee, and rose petal.

Friendly, approachable, and full of juicy fruit flavor, Barbera produces wines in a wide range of styles, from young and fruity to serious, spicy, and age-worthy. Piedmont is the most famous source of Barbera, but is also planted in the Italian provinces of Lombardy and Emilia-Romagna. It is one of the most successful and lasting remnants of the Cal-Italian movement, grown throughout the state of California—particularly in the Sierra Foothills—and has also found a foothold in parts of Australia.

In the Glass

Barbera is typically marked by red cherry, raspberry, and blackberry flavors backed by a signature zingy acidity and smooth tannins. More complex examples can include notes of cocoa, savory spice, anise, and nutmeg. In warmer New World climates, Barbera is all about the fruit, sometimes leaning towards over-ripe or dried fruit flavors that can give an impression of sweetness to the wine. Old World Barbera can develop intriguing notes of graphite, smoke, lavender, and violet.

Perfect Pairings

Barbera’s prominent acidity makes it a natural match with tomato-based dishes, therefore making it an easy pairing with a wide array of Italian cuisine. It works just as well with lighter red meat dishes, hamburgers, or barbecue.

Sommelier Secret

Most Barbera wines come from one of two villages in Piemonte—Alba and Asti. Though it is difficult to generalize, typically Barbera d’Asti is softer and more elegant with bright, tangy acidity, while Barbera d’Alba tends to be fuller, rounder, and fleshier.

CGM14360_2009 Item# 126675