A rich, structured and age-worthy expression of 100% Chardonnay from the Langhe, Marrone’s “Memundis” is a very different proposition from the estate’s fresher white wines. Produced in extremely limited quantities, it is fermented and matured in French and Austrian barriques, with extensive bâtonnage giving the wine impressive texture, depth and complexity.
The 2013 vintage, now with more than a decade of bottle age, should show Memundis in a fascinating mature phase: the wine’s original citrus, acacia and vanilla character evolving toward honey, dried orchard fruit, toasted nuts, beeswax and savory tertiary complexity.
Producer: Agricola Gian Piero Marrone
Region: Langhe DOC, Piedmont, Italy
Grape: 100% Chardonnay
Vintage: 2013
Vineyard Altitude: Approximately 350 metres
Exposure: Southwest
Vines: Planted circa 1978
Harvest: Hand-Harvested
Style: Barrel-Fermented · Rich · Complex · Mature
The vineyard is planted on predominantly calcareous soils rich in quartz sand and fine limestone, alternating with compact layers of grey sandstone. These old Chardonnay vines provide the concentration necessary for the extended élevage used for Memundis.
Nose:
Complex and evolved, with preserved lemon, dried citrus peel and white fig joined by acacia honey, vanilla and toasted almond. With time in the glass, expect more mature nuances of beeswax, hazelnut, brioche and gentle sweet spice.
Marrone identifies citrus, bitter almond, sweet spices, acacia honey and vanilla as defining characteristics of Memundis.
Palate:
Rich and enveloping, with mature orchard and citrus fruit layered with honey, toasted nuts and subtle vanilla. Extended barrel ageing and lees contact give the wine considerable breadth and creaminess, while underlying acidity provides freshness and keeps the palate composed.
Structure:
Full-bodied and substantial for a Langhe Chardonnay. Both alcoholic and malolactic fermentation take place in first-use Austrian and French barriques, followed by an unusually extensive bâtonnage program.
At this stage of maturity, the youthful fruit should have softened considerably, allowing the wine’s secondary and tertiary characteristics to become increasingly prominent.
Finish:
Long and complex, with lingering honey, citrus peel, toasted almond, vanilla and gentle spice, finishing with the vibrant persistence that Marrone considers one of Memundis’ defining characteristics.
Memundis is produced in deliberately limited quantities, with yields restricted to approximately 80 quintals per hectare and rigorous selection of the best fruit in the vineyard.
The grapes are hand-harvested in two separate passes to ensure optimal maturity, then immediately cooled to approximately 6°C to protect their aromatic character during pressing.
Alcoholic and malolactic fermentation take place in first-use Austrian and French barriques at 16–18°C. The wine then receives three bâtonnages per week for five months, followed by two per week for a further eleven months. After bottling under nitrogen, it receives another year of bottle maturation before release.
This extensive élevage explains why Memundis has considerably more structure and ageing potential than a conventional Langhe Chardonnay.
At more than a decade from harvest, 2013 Memundis should now be considered a mature Chardonnay rather than a fruit-driven young white.
Assuming excellent provenance and temperature-controlled storage, the wine should have evolved away from primary citrus and fresh fruit toward a more complex spectrum of honey, dried fruit, toasted almond, beeswax, brioche and spice.
Bottle variation becomes increasingly important at this age, however, and I would treat well-stored bottles as a special mature-wine experience rather than expecting the freshness of a recent vintage.
Marrone “Memundis” Chardonnay 2013 offers a fascinating and relatively unusual side of Piedmont.
This is not a light, stainless-steel Italian Chardonnay. It is a serious, barrel-fermented, lees-aged white wine produced from old vines and designed with richness, structure and longevity in mind. Marrone describes Memundis as balancing richness and freshness with exceptional depth, elegance and a very long finish.
With the 2013 vintage, the attraction is now its maturity. Expect less fresh Chardonnay fruit and considerably more honey, toasted nuts, dried citrus, vanilla, beeswax and savory complexity.
For customers who enjoy mature white Burgundy or aged barrel-fermented Chardonnay, this could be a particularly interesting discovery from the Langhe.
Drink Now – 2028
I would consider 2026–2028 the ideal window for well-stored bottles rather than recommending further long-term cellaring.
Serve at approximately 12–14°C, warmer than a young white wine. I would also open the bottle 20–30 minutes before serving, but avoid aggressive decanting until you have assessed the condition of the wine.
The richness and maturity of Memundis make it particularly suitable for more substantial dishes than a typical Piedmontese white.
Marrone specifically recommends it with rich appetizers, grilled fish and white meats, noting that its barrel-derived structure allows it to accompany dishes with some richness.
I would particularly recommend roasted lobster, grilled turbot, scallops, roast chicken with wild mushrooms, veal, porcini risotto or aged Parmigiano Reggiano.
It would also be excellent simply served on its own as a mature meditation wine, something Marrone itself recommends for Memundis.
PAIR WITH:
Roasted Lobster · Grilled Turbot · Scallops · Roast Chicken · Veal · Porcini Risotto · Aged Parmigiano Reggiano
