Winery CoppoPomorosso Nizza
Red wine
In the mouth this red wine is a powerful with a lot of tannins present in the mouth.
This wine generally goes well with beef, game (deer, venison) or lamb.
Taste structure of the Pomorosso Nizza from the Winery Coppo
Light | Bold | |
Smooth | Tannic | |
Dry | Sweet | |
Soft | Acidic |
In the mouth the Pomorosso Nizza of Winery Coppo in the region of Piedmont is a powerful with a lot of tannins present in the mouth.
Wine flavors and olphactive analysis
On the nose the Pomorosso Nizza of Winery Coppo in the region of Piedmont often reveals types of flavors of earth, oak or black fruit.
Food and wine pairings with Pomorosso Nizza
Pairings that work perfectly with Pomorosso Nizza
Original food and wine pairings with Pomorosso Nizza
The Pomorosso Nizza of Winery Coppo matches generally quite well with dishes of beef, pasta or lamb such as recipes of cataplana with seafood, spaghetti with knackis or lamb tagine with dried fruits.
Details and technical informations about Winery Coppo's Pomorosso Nizza.
Discover the grape variety: Sauvignon
Rich, aromatic whites with a fuller mouth than Sauvignon Blanc and softer acidity, featuring aromas of yellow peach, melon, passion fruit, ripe citrus and delicate spicy notes. A grey-skinned mutation of Sauvignon Blanc, made as a rare single variety in Bordeaux (Pessac-Léognan, Graves), the Loire and Chile where it is experiencing a fine qualitative revival. Adds roundness to dry Bordeaux blends. French grape.
Last vintages of this wine
The best vintages of Pomorosso Nizza from Winery Coppo are 2016, 2017, 0
Informations about the Winery Coppo
The Winery Coppo is one of of the world's greatest estates. It offers 36 wines for sale in the of Nizza to come and discover on site or to buy online.
The wine region of Nizza
DOCG of Piedmontese Monferrato (Asti, recognised 2014), the true 'super Barbera' on the best south slopes, calcareous and sandstone soils. Barbera exclusive red (100%): intense with black cherry, blackberry, plum, violet, spices, tobacco and a balsamic touch, melted tannins and vibrant acidity preserved at peak ripeness. Min. 18 months ageing (Riserva 30 months, 12 in wood).
The wine region of Piedmont
Kingdom of Nebbiolo: Barolo and Barbaresco DOCG, long-ageing reds with firm tannins and lively acidity, complex aromas of withered rose, sour cherry, tar, truffle and undergrowth. More accessible, tangy Barbera on red fruit, supple, crisp Dolcetto. Sweet, floral sparkling Moscato d'Asti, mineral, lemony Gavi (Cortese) white, round, almondy Arneis from Roero. 50,000 ha across the Langhe, Roero and Monferrato, UNESCO.
The word of the wine: Chaptalization
The addition of sugar at the time of fermentation of the must, an ancient practice, but theorized by Jean-Antoine Chaptal at the dawn of the 19th century. The sugar is transformed into alcohol and allows the natural degree of the wine to be raised in a weak or cold year, or - more questionably - when the winegrower has a harvest that is too large to obtain good maturity.
