In the glass
What it pairs with
-
Agnolotti del plin
Barbera's acidity cuts the rich meat filling. -
Salumi platter
The wine's fruit and acidity refresh against cured meats. -
Vitello tonnato
Acidity lifts the cold veal and tuna.
How to serve Coppo Pomorosso Barbera d'Asti
Allow 95 minutes from open to pour.
- Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
- Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
- Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
- Pair with. Agnolotti del plin, Salumi platter, Vitello tonnato. Match the wine's structure to the dish's fat and salt.
History
Pomorosso is Coppo's flagship Barbera, one of the early barrique-aged bottlings that elevated the grape, made in Canelli since the 1980s.
- 1984 — Coppo creates the Pomorosso Barbera
Facts
- Producer
- Coppo
- Grapes
- Barbera (100%)
- Classification
- Barbera d'Asti DOCG
- ABV
- 15.0%
- Price
- EUR 45 to 80 at retail
- Drinking window
- 6 to 20 from vintage
- First vintage
- 1984
Frequently asked about Coppo Pomorosso Barbera d'Asti
What does Coppo Pomorosso Barbera d'Asti taste like?
Structurally full-bodied, medium tannins, high acidity with a long finish. Coppo's barrique-aged flagship Barbera from old Monferrato vines, a rich, structured and age-worthy red cellared in UNESCO-listed tufa caves.
When should I drink Coppo Pomorosso Barbera d'Asti?
Drink 6 to 20 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.
What food pairs with Coppo Pomorosso Barbera d'Asti?
Agnolotti del plin is the canonical pairing. Other strong matches include Salumi platter and Vitello tonnato. Barbera's acidity cuts the rich meat filling.
What grapes are in Coppo Pomorosso Barbera d'Asti?
The blend is Barbera (100%). The wine is classified as Barbera d'Asti DOCG.