Chardonnay is an international grape variety with high adaptability to various soils and climates in the world, so much so that it has spread everywhere and is now present in every vine-growing country.
Origins
Some legends tell of origins dating back to ancient Persia, others argue that the birth of Chardonnay is linked to the clayey hills of Jerusalem, the Holy City in which each door led to the Temple of God and which seems to be surrounded by vineyards. The Crusaders, returning from the war in the Middle East, brought back a wine called Shahar Adonay which translated was Porte de Dieu (door of God).
However, the only official documents received and dating back to the Middle Ages are precisely those that attribute the authorship of this vine to France , particularly in Burgundy, thanks to the tireless dedication of some Cistercian monks of the Pontigny Abbey.
A vine particularly suitable for adapting to the various types of soils and climates which, depending on the area in which it has adapted, gives the wine different aromas and characteristics.
Diffusion
In cold areas such as in Burgundy, Chablis are full-bodied, very refined and endowed with a particular freshness with delicious hints of green fruit such as apple, citrus, (lemon, grapefruit and lime), sometimes vanilla and sweet spices when needed. carry out a maturation in wood.
In areas characterized by higher temperatures, the acidity is less marked, the structure is more delicate and the aromas highlight yellow fruit such as peach and tropical fruit such as banana and pineapple, still managing to express the magnificent elegance.
Among all the countries where this vine has developed, we remember in particular Australia, New Zealand, California, South Africa, South America, Chile and of course Italy.
In Italy Chardonnay has had a great diffusion in practically every region, starting from Trentino-Alto Adige, in the Langhe of Piedmont, in Lombardy in Franciacorta, in Veneto, in Friuli-Venezia Giulia, up to also in Tuscany, Umbria, Abruzzo. and Sicily.
A vine much appreciated both for still white wines and for the production of Champagne for which it is considered of fundamental importance, just think of the Blanc de Blancs .
In the sparkling process the Chardonnay stood out not only for the generous production that can be obtained, but also for the high acidity and the excellent alcohol content, essential characteristics for the creation of bubbles with méthode Champenoise or classic method.
Organoleptic characteristics
The organoleptic characteristics of the wine obtained are manifested by a brilliant straw yellow with reflections ranging from green to golden depending on the temperatures of the areas in which it was grown.
The aromas relate to fruity hints of peach, melon, citrus (grapefruit lemon) often enriched with exotic notes such as banana, pineapple and lychee, the floral is characterized by acacia, broom, linden, hawthorn and, if aged in wood, also sweet spices such as yeast, peanuts, butter and hazelnuts. On the palate the wine is fresh, delicately savory, warm, soft and enveloping, and with an aromatic complexity that confirms its elegance. To be served quite cold, at a maximum of 6 ° -8 °, possibly combining it with aperitifs, appetizers, fish, vegetarian dishes, white meats and short and medium-aged cheeses.
See all Chardonnay wines .