Chardonnay, in Piedmont, is not as many believe a modern introduction. Its presence is attested starting from the first half of the nineteenth century thanks to the initiative of Filippo Asinari, Count of San Marzano and Costigliole and an important political-military figure. On his return from France, where he had worked alongside Napoleon, he brought with him some cuttings of Chardonnay from the famous Montrachet vineyard to plant them in Costigliole.
The Chardonnay vines of Monteriolo di Coppo are located on clayey and calcareous soils with a prevalence of silt with a south-south-east exposure, 200m altitude.
The harvest is carried out manually in 20kg crates to meticulously select the healthiest and most mature grapes. All the following steps take place in barriques where the wine remains to refine for 9 months on the lees.
Monteriolo Coppo has a straw yellow color with greenish reflections. It expresses itself on the nose on floral and fruity notes of mango and citrus. In the mouth it is savory and with a good freshness.
A white wine with character, perfect in combination with oysters, roasted guinea fowl and goat cheeses.
