The 2016 vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their Italy 2019 supplement as part of an article on Barbera (see blue link below).
Marina Coppi, Sant' Andrea 2016 - February 2019 Decanter review
Vigne Marina Coppi was established in 2003 in the town of Castellania, the birthplace of Marina's father Fausto, one of the greatest cyclists of the 20th century. The family has taken the traditional heritage of the area and applied a modern approach in the winery to produce wines of excellent quality. The estate has concentrated on the native varieties of Timorasso, Favorita, Barbera, Nebbiolo and Croatina and works on a small scale with four hectares of vineyard to ensure the quality of the vines shows through. Parents Marina and Giovanni work closely with son Francesco and his wife Anna, using sustainable methods in the vineyard and employing great expertise in the winery.
The vineyards are situated mid-slope at 400 metres above sea level in a sheltered position protected from the cold northerly winds, thus benefitting from an ideal micro-climate. There is marked diurnal temperature variation, as well as distinct seasonal differences, and one of the lowest levels of rainfall in Piemonte. The soil, known as Marl of Sant'Agata, is made up of 30% sand, 55% clay and 15% limestone and is grey/light blue in colour. The wine is named after the street Sant'Andrea in Castellania where the Vigne Marina Coppi winery is based.
2016 saw a hot and dry summer in Piemonte. A cool spring with some rainfall was followed by a hot June and July. Large shifts between day and night time temperatures throughout August helped to balance grape ripening and produce healthy, ripe grapes with refreshing acidity.
The grapes were hand harvested into 20 kilogram crates. After crushing, fermentation took place in temperature-controlled stainless steel tanks between 25-27°C, with maceration lasting approximately 10 days. Pumping over and punching down took place and, after an initial racking, the wine underwent malolactic fermentation. The wine was aged for nine months in stainless steel before bottling, where it remained for a further three months before release.
This wine is bright ruby-red in colour. The bouquet has good intensity with hints of cherry and wild strawberries which follow on to the finish. The wine is complex, rounded and supple with a delicious fresh fruit character.