Description
The minimal production of this Classic Method rosé is a blend of Chardonnay and Pinot Nero grapes vinified in red. The finesse and delicacy of this sparkling wine derive from the particular process of refermentation in the bottle developed with its residual sugars according to the 'ancestral method'. The term 'ancestral', from the Old French 'ancestre', ancestor, means 'dating back to a distant past'. In fact, this was originally the only way to obtain sparkling wines.

Perlage

Perfume

Color

Taste
Serve at:
06 - 08 °C.
Longevity:
05 - 10 years

- 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 Clelia Metodo Classico Rosé Brut 2021 |
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Type | Rosé classic method sparkling wine brut |
Denomination | VSQ |
Vintage | 2021 |
Size | 0,75 l |
Alcohol content | 12.5% by volume |
Grape varieties | 95% Chardonnay, 5% Pinot Nero |
Country | Italy |
Region | Piedmont |
Vendor | Coppo |
Origin | Canelli (Asti). |
Climate | Altitude: 200-250 m a.s.l. Exposure: South and South-East. |
Soil composition | Calcareous and sandy marl. |
Cultivation system | Guyot. |
Harvest | By hand, with 20 kg crates and selection in the vineyard of the healthiest and ripest grapes. |
Wine making | Soft pressing and fermentation in steel at a controlled temperature. Second fermentation in the bottle according to the Traditional Method. |
Aging | 24 months on the lees in the bottle. |
Total acidity | 6.07 gr/L |
PH | 3.27 |
Allergens | Contains sulphites |