||pinot chardonnay, morillon, beaunois, weisser clevner, gamay blanc.
||Very precocious; Second half of August.
||It is an international vine, which gives great results all over the world. In France it is particularly widespread in Champagne and Burgundy. In Italy it is cultivated mainly in some northern regions such as Trentino, South Tyrol, Lombardy, Friuli-Venezia Giulia and Veneto, but it is becoming more and more popular in the center and in the south.
||Until a few years ago it was mistakenly mistaken for a pinot, although Mondini already in his work "Foreign Grape Varieties Cultivated in Italy, 1903" gave precise explanations in order to separate it from the pinots family. Borgognone winemakers agreed at the beginning of the century to recognize it as chardonnay. In Italy he was registered as such in the National Catastrophe of Varieties with D.M. Of 24/10/1978. Considered international grape, enjoys consensus around the world.
||Leaf: medium size, whole, smooth and smooth.
Bunch: medium small, compact in cylindrical-conical shape, with two pronounced wings.
Acino: small, spheroid, with thin and pruinose skin, yellow-green.
||With chardonnay you get a straw-yellow wine tending to the golden, with a very intense and fine scent, fruity with exotic fruit hints that over time can enrich and capture great complexity. The taste expresses a good balance between freshness and softness, with aromatic persistence of great elegance. From this vine are obtained wines with good predisposition to refinement in barriques but also achieve great results with classic method sparkling wines.
||It is used exclusively for wine production, both of the tranquil and sparkling type. Vinification is generally done in purity for the production of quality wines. It can be advantageously mixed with other grapes for the production of common table wines. In the first case, there are wines of a straw yellow color, with a delicate fruity scent that is a characteristic of it. Slightly bitter but pleasing, harmonious, softly fresh and lively with acidity.