Description
Semi-aromatic still white wine, 12.5% ABV, produced by Coppo, a historic Piedmontese winery founded in 1892. 100% Chardonnay, 0.75 L bottle, 2022 vintage. A wine born from a passion for the region and the desire to best express the characteristics of Chardonnay in Piedmont. Floral notes of apple, white peach, and citrus. Straw yellow with greenish reflections. Soft and fresh, pleasantly savory, perfect for accompanying light dishes and aperitifs.
Details
Perfume
Color
Taste
Serve at:
08 - 10 °C.
Longevity:
03 - 05 years
Pairings
- Start up year: 1892
- Oenologist: Guglielmo Grasso
- Bottles produced: 420.000
- Hectares: 56
Coppo’s history is one of tradition and bold vision for the future, of sacrifice and innovation. It is a story of the unconditional love that Coppo has for their vines’ origins, for varieties that have always been cultivated in Piedmont, and for old family traditions.
The origins of the winery date back to 1892. For over 120 years, the family has remained the sole owner. Since the beginning, the Coppo family has managed estate vineyards and bottled their wine under the name of Coppo, making it one of the oldest family-run wineries in all of Italy.
In fact, in 2012, the Chamber of Commerce added the winery to the national register of historical businesses, highlighting its uninterrupted activity for over a century in the sector. Read more
| Name | Coppo Chardonnay Costebianche 2022 |
|---|---|
| Type | White still semi-aromatic |
| Denomination | Piemonte DOC |
| Vintage | 2022 |
| Size | 0,75 l |
| Alcohol content | 12.5% by volume |
| Grape varieties | 100% Chardonnay |
| Country | Italy |
| Region | Piedmont |
| Vendor | Coppo |
| Origin | Canelli (Asti). |
| Climate | Altitude: 200 m a.s.l. Exposure: South, South-East and South-West. |
| Soil composition | Clayey-calcareous marls with a predominance of silt. |
| Cultivation system | Guyot. |
| Plants per hectare | 4,000 plants per hectare. |
| Harvest | By hand, with 20 kg crates and selection in the vineyard of the healthiest and ripest grapes. |
| Wine making | After the soft pressing, 20% of the must is fermented on the lees. |
| Aging | On the lees in second and third passage barriques. |
| Total acidity | 5.46 gr/L |
| PH | 3.27 |
| Allergens | Contains sulphites |

