Chardonnay production areas 

Chardonnay, originally from Burgundy, is the most famous French variety and the most widely grown internationally. This white grape variety is particularly versatile, and is grown in all corners of the planet: New Zealand, Israel, Australia, California, Chile, Argentina and naturally Italy. The incredible variety of the aromatic components found in Chardonnay endows wine produced from it with different nuances depending on the growing terroir and climate, making every tasting a new, unique experience. The leaves of this variety are rounded, while the bunches are of medium size, loose-packed and pyramidal in shape. Its early budbreak makes it particularly sensitive to spring frosts, and the thin skin of the berry can facilitate the development of acid rot. This makes it crucial to find the best time to harvest, since if left too late it may result in excessively low acidity in the wine. 

Elegant, fruity wines 

Chardonnay can give still white wines with a very high ABV and somewhat marked acidity. Greenish straw yellow in colour, its characteristic aroma is delicate and fruity, with hints of tropical fruit, pineapple, mint and spring flowers. Chardonnay lends itself well to vinification in wood vats and barrel ageing, which endows it with a golden yellow hue and delicate spiced aromas of dried fruit, almond and vanilla. Depending on the ageing period, it may also acquire aromas of toasted hazelnuts, melted butter and acacia honey. 

Still or sparkling Chardonnay: which do you prefer? 

Chardonnay is used in the best blends for the production of Metodo Classico sparkling wines, from Champagne to the Italian spumantes of Franciacorta and Trento DOC, and displays excellent ageing potential. Italy boasts a long tradition in the cultivation of Chardonnay, especially in the subalpine belt, with production in Piedmont, Friuli-Venezia Giulia, Veneto, Trentino Alto-Adige, Valle d’Aosta, Tuscany and Sicily. It can be used as a monovarietal to obtain a wide range of still, semi-sparkling or sparkling wines, or in blends with white or black grape varieties such as Pinot Blanc and Pinot Noir. Lively, fresh, buttery and extremely elegant. 

Chardonnay’s acidity and pairings 

The extreme versatility of Chardonnay, still, barrique aged, macerated or sparkling, allows for a wide range of food pairings. Its acidity makes it appreciable in pairings with rich, fatty dishes such as salmon and fried fish. For a plate of shellfish and oysters, we advise an elegant pairing with Champagne, while Franciacorta is a good choice for an informal aperitif, as is an Alto Adige DOC still Chardonnay or a Bianco IGT. We see a play on contrasts, meanwhile, when it is part of an aperitif with platters of cured meats and mature cheeses. Makes an excellent accompaniment for white meats and lean cuts in general.