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Chardonnay

It is a vigorous grape variety and with a high yield, that is adapted to various types of climate but still sensitive to spring frosts.

The Chardonnay is a white grape variety originating from the French municipality of the same name, Chardonnay, in Burgundy.

There are approximately 12,000 hectares of land cultivated with Chardonnay grapes in Italy. Its cultivation is traditional in the sub-Alpine region, but the time of its arrival in Italy is unknown and until 1978 it was confused with the Pinot Blanc, from which it was distinguished by the name of Pinot Yellow.

According to many, its origins were never clear. Recent molecular examinations confirm that it is a cross-breed occurring spontaneously probably in Carolingian era - the time of the Franks of the 1700's - between Pinot Noir and Gouais Blanc, a grape variety of Slavic origin of great vigor that gives rustic wines and a good marc but that is also the parent of many other vintages.

It is a vigorous grape variety and with a high yield, that is adapted to various types of climate but still sensitive to spring frosts. The right climate gives wines able to improve over time in addition to lasting in the bottle for decades.

The producers love the Chardonnay for its regular maturity and flexibility: it adapts, in fact, to various types of fermentation. It is considered a brand name used throughout the world, Aosta Valley included, vinified alone or accompanied by other grapes. It is present thus in the cuttings as well in the grapes.

It is primarily used to produce young, fresh and fruity aperitif wines, but is also suited to the full range of light hors d'oeuvres, stews and dishes based on egg and fish. It is served cool, at a temperature of 8-10 °C.

With late harvests, it can generate complex, structured white wines fermented and matured in wood. According to the versions, it accompanies simple dishes or more demanding courses.

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