This wine’s name comes from the farmhouse of the estate on the Castelnuovo Calcea property called Gavelli. Following the principles of the Wine Research Team project and its innovative production protocols, Coppo created this Barbera without any added sulfites. It exalts the aromas and flavors of this variety to its full potential through a modern approach to winemaking.

Name origin:
the wine owes its name

Appellation:
Barbera d’Asti d.o.c.g.

First vintage produced:
2012

Grape variety:
Barbera

Production area:
Castelnuovo Calcea

Exposure:
south west

Soil composition:
calcareous clay marl with prevalence of silt

Vineyard altitude:
650/820 ft a.s.l.

Training system:
Guyot

Vineyard density:
4.000-5.000 plants per hectare

Harvest:
double grape-sorting in vineyard only of the perfectly intact and healthy grapes hand collected in 8 kg picking baskets

Vinification system:
maceration with skin contact

Malo-lattic:
totally carried out

Refining method and aging:
in steel tanks

Color:
ruby red

Nose:
fine and complex. Scents of elderberry, plum and wild strawberries. Floral finish of rose and violet

Taste:
fresh and savory, very juicy with a long persistence

Pairings:
cold cuts,stuffed peppers, Agnolotti del “Plin”, baked goat

Serving temperature:
16°/18° C.