Coppo Monteriolo Chardonnay 2023

The Burgundy of Piedmont – An Icon of Italian White Winemaking

First crafted in 1984, Monteriolo is legendary for proving that Piedmont—specifically the hills of Canelli—can produce world-class, cellar-worthy Chardonnay capable of going toe-to-toe with Grand Cru Burgundy.

📋 Technical Snapshot

🍷 Tasting Profile (2023 Vintage Perspective)

The 2023 vintage displays a luminous, intense straw-yellow color with golden reflections. It is a masterclass in balancing rich, Burgundian weight with high-altitude Piedmontese freshness.

• The Nose: Complex, Opulent, and Layered. It opens with intense notes of ripe yellow apple, citrus curd, and grilled pineapple. As it breathes, the oak integration shows beautifully via nuances of toasted brioche, hazelnut, vanilla bean, and a smoky, flinty minerality.

• The Palate: Voluminous, Silky, and Deep. Full-bodied with a luxurious, creamy texture on the mid-palate from the bâtonnage. However, it remains perfectly upright thanks to a core of vibrant, well-integrated acidity that prevents any heavy feel. Flavors of baked pear, lemon pastry, and spice run deep.

• The Finish: Exceptionally long, powerful, and persistent. It leaves a long trail of warm spice, toasted nuttiness, and a clean, saline minerality.

🍽️ Gastronomy & Service

• Serving Temperature: 12°C–14°C. Do not serve this wine cold. Treat it like a Grand Cru Meursault or Corton-Charlemagne to allow the intricate layers to unfold.

• Decanting: Highly recommended. Giving the 2023 vintage 30–45 minutes in a decanter will allow the oak and primary fruit to integrate seamlessly.

• The Haute-Cuisine Match: Built for rich, serious dishes. Incredible with Pan-seared Foie Gras, Roasted Turbot with a truffle butter sauce, or Lobster Thermidor.

• The Classical Twist: Pairs beautifully with Piedmontese Tajarin pasta with generous shavings of fresh white truffle or buttery Ravioli del Plin.

• Local Nordic Match: An absolute showstopper with Smoked Arctic Chari (Nieriä) served with a rich chanterelle cream sauce, or slow-roasted veal sweetbreads.