Chardonnay is one of the most widespread grape varieties globally. In Piedmont, and in particular in the Langhe, it has been grown very successfully for decades.
Chardonnay is mostly used to make top quality Metodo Classico wine. It expresses great personality in all the different styles it is made into, and, over the years, it has shown itself capable of bringing out each terroir’s character and fascination.
In Italy, Chardonnay is grown in almost every region. In particular, the most remarkable Chardonnays are made in Sicily, Trentino-Alto Adige, Piedmont, Lombardy, Veneto, Friuli-Venezia Giulia and Abruzzi, where it was made into wines that have gained appreciation and recognition with wine lovers globally.
At the international level, it is cultivated in France (where it is also used to craft Champagne), Chile, Australia and South Africa.
Chardonnay vines have round, medium-sized leaves.
The bunches, which only rarely develop prominent wings, are medium-sized, pyramidal and tightly packed.
The berries are medium-sized, a golden yellow color. The skin is rather tender.
Budbreak: Early (by mid-April)
Ripening: Early (last ten days of August)
This varietal is characterized by high yields, marked vigor and significant adaptability.
Chardonnay adapts well to multiple training and pruning methods, from the most traditional, such as espaliers (in combination with Guyot or spur cordon), to canopy sprawl.
The vines are susceptible to powdery mildew. Still, semi-sparkling and sparkling wines can be made from Chardonnay grapes. Although it can be made into wines with totally different characteristics, given its remarkable adaptability to almost any soil, Chardonnay invariably yields wines that are quite high in alcohol and acidity.