Coppo Camp du Rouss Barbera d'asti DOCG 2023

The Modern Classic – Power, Spice, and Velvety Barbera Fruit

The name "Camp du Rouss" translates from Piedmontese dialect to "The Redhead's Field," dedicated to the original red-haired owner of the historic vineyard plot. This wine represents Coppo's masterful bridge between traditional Barbera freshness and the complexity gained from thoughtful French oak aging.

📋 Technical Snapshot

🍷 Tasting Profile (2023 Vintage Perspective)

The 2023 vintage pours a deep, brilliant ruby red with intense purple reflections, signaling a wine of great concentration.

• The Nose: Explosive, Fruity, and Spiced. The 2023 leads with a powerful wave of ripe dark cherries, wild blackberries, and plum compote. Underneath the primary fruit layer sits an elegant, complex array of sweet tobacco, dark chocolate, vanilla bean, and a dash of white pepper.

• The Palate: Full-bodied, Supple, and Energetic. The hallmark of top-tier Barbera is its vibrant, mouth-watering acidity, which cuts seamlessly through the wine's rich, fleshy texture. The tannins are velvety and completely integrated, providing a smooth, warming mouthfeel filled with juicy dark berry flavors and baking spice.

• The Finish: Long, clean, and satisfyingly warm. It leaves a persistent trail of wild berry tartness, cocoa powder, and a faint touch of savory earth.

🍽️ Gastronomy & Service

• Serving Temperature: 16°C–18°C. Serve in a wide-bowled Burgundy glass to allow the generous bouquet to unfurl.

• The Classical Twist: A magnificent companion to traditional Piedmontese cuisine. It stands up beautifully to Tajarin pasta with a rich wild boar ragù, Ravioli del Plin, or a slow-cooked Brasato.

• The Gastronomy Match: Thanks to its high acidity and low tannin structure, it cuts through rich fats effortlessly. Outstanding with roasted duck breast, grilled lamb chops with rosemary, or an array of aged cheeses like Parmigiano-Reggiano or Castelmagno.

• Local Nordic Match: An elite partner for autumn or winter menus featuring Roasted Venison (Peuranpaisti) or Reindeer fillet served with a dark berry reduction and a buttery root vegetable purée.