Chardonnay is genetically related to the Burgundy Pinot varieties. In the 1980s, it experienced a tremendous upswing in popularity in Alto Adige, and it continues to demonstrate its classic qualities in the province. It is captivating through its fine acidity and its elegant interplay of aromas of pineapple, bananas, apples, pears, citrus fruit, caramel, vanilla, and butter. Its palette can range from the fresh, fruity, linear qualities of the versions that are stabilized in stainless steel tanks to the complex selections suitable for aging which are fermented right in the small oak casks and allowed to mature on fine yeast.
Area under cultivation:
Primarily in Bassa Atesina, Oltradige and Adige Valley
Lower hilly areas or else to the valley floor, preferably on chalky gravel soils
Gelber Weißburgunder, Morillon (parts of Austria)
10-14º C. (50-57º F. – at top of range when aged in small oak casks)
seafood, white meats, risotto, cheese dumplings