Chardonnay

Balanced, elegant and creamy wine that highlights the fresh and fruity nature of the international Chardonnay variety. Persistent aftertaste and shiny yellowish-white color with tropical and white-fruit flavors.
Alcohol by volume: 11.5%
Serving Temperature: 10 -12 °C
Capacity: 750 ml

Chardonnay can evolve into a real chameleon and match almost everything can accompany salads, seafood and a wide range of Mediterranean dishes.

Shortly after the first plantings in the Attica region in the 1960s, Chardonnay became very popular all over Greece, following the global trend. It is used for the production of wines of different styles, monobots or mixed with other Greek or international varieties.
A recent survey conducted at UC Davis, California, concluded that Chardonnay is the result of a cross between Pinot Noir, Pinot Blanc and Gouais Blanc. Gouais Blanc is an ancient Roman variety that has almost disappeared (some plantings exist in Germany), but it is considered the “casanova” of the varieties since it is involved in the creation of many others! Experts are not sure when or when the juncture took place. It’s probably happened centuries ago. It is very likely that the Romans planted Gouais Blanc on French territory in areas where Pinot Noir was planted. From that point onwards, nature did its job.
It is therefore known that the variety is very susceptible to genetic mutations, so over 400 clones have emerged. The most commonly planted clone in 1970 was the clone “Wente” (UCD 2A) and later clone 108. In the 1990s, in California, winegrowers began to pay more attention to cloning with specific microclimates and areas of vineyards. In many new vineyards and particularly in colder areas, clones “Dijon”, “Espiguette” and less “Champagne” have spread.
If they asked me what white variety I would choose to drink, if I had to choose only one, she would definitely be Chardonnay! And the reason is that it gives so different styles of wine that I would never bother! In the Chablis area of ​​France, it is the only variety that is allowed, and it gives wines with crisp acidity, citrus and green apple aromas and with a strong mineral character due to its particular soil and climate. In Meursault, Chardonnay has a richer, mature style with a barrel passage. Of course, we can not miss the Campania region where, alone or in combination with Pinot Noir and Pinot Menieur, it offers sparkling wines of exceptional finesse, the famous Champagnes: wines with sharp acidity and hazelnuts and biscuits! The Californian Chardonnay have a strong barrel character, mature fruit and rich body.