This wine owes its name to a red apple tree that grows on top of the hill where the vineyards are cultivated. This is without a doubt the most prestigious Barbera from Coppo, and contributed substantially to the rebirth of this variety. Pomorosso, produced only during years of exceptional vintage, comes from three vineyards located in Agliano Terme. 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 est
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 40 lb 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