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Chardonnay (Italy)

Chardonnay is cultivated in many italian regions.

The best areas (in the North) produce light bodied unoaked Chardonnays.

Typical Flavors


Citrus and Green Apple flavors are typical for Unoaked Chardonnay.

Notes of Minerals, but less "Flinty" than Chablis.


Unoaked Chardonnay is light, dry, and crispy:

ACIDITYMedium - High
Serving temperature:
8-10°C (46-50°F)

Food Pairing


Soft Cheese
Soft Cheese

Chablis pairs best with Seafood, Fried Fish, and Fried Chicken.

Pairing Suggestions

Excellent Pairing:
Clams. Shrimps.
Plain Fish. Sea Bass.
Fried Fish. French Fries.
Fish and Chips.

Goat Cheese. Feta. Robiola.
Soft Cheese. Washed-Rind Cheeses.
Burgundy Cheese. Epoisses. Soumaintrain.

French Specialities:
Snails or Prawns with Garlic.
Fried Chicken with French Fries.

If You Like Unoaked Chardonnay

You Will Also Like:

Arinto (Portugal)
Bourgogne Blanc (France)
Burgundy White (France)
Chablis (France)
Chardonnay (Unoaked)
Muscadet (France)
Pinot Grigio (Italy)
Picapoll (Spain)
Piquepoul (France)
Txakoli (Spain)
Vinho Verde (Portugal)

The Ideal Glass

A Tulip Shaped glass is the best choice for a dry white wine.

It guides the wine to the center of your mouth, avoiding the sides, where acidity is less pleasant.

A smaller bowl also helps to serve smaller quantities, and keep the wine cold.

Remember to hold the glass by the stem!

Chardonnay in Italy

Early Italian wine production in Südtirol (Trentino-Alto Adige), often confused Chardonnay with Pinot Blanc. Pinot Blanc was called "Weissburgunder" (White Burgundy) and Chardonnay was called "Gelber Weissburgunder" (Golden White Burgundy).

In the late 20th century, Italy started to produce pure Chardonnay, and in 1984, Chardonnay was granted its first DOC (Denominazione di origine controllata) in Alto Adige.

Most Chardonnay is planted in the north, but it can also be found as south as Sicily.

The north areas produce a light bodied unoaked Chardonnays with noticeable acidity and flavors of citrus, green apple, and pear.

Best Regions:

In Lombardia and Trentino-Alto Adige Chardonnay is used for high quality Sparkling Wines (Franciacorta and Trento DOC).

Unoaked Chardonnay

If you wonder what unoaked Chardonnay tastes like, try a bottle of French Chablis.

These regions are known for high-quality unoaked Chardonnay:

Unoaked Chardonnay is stored in steel or plastic tanks, while oaked Chardonnay is aged in oak barrels.

Oaked Chardonnay

Oak adds flavors to wine, like Vanilla, Caramel, Smoke, and Coconut.

Oaked Chardonnay is also more creamy. This is from a process called malolactic fermentation that happens in the oak barrels. This implies that the malic acid from the grapes are converted to lactic acid, like the acid in milk. This gives oaked Chardonnay a buttery taste.

Chardonnay in Europe


Chardonnay was born in Bourgogne (Burgundy) in France. The most famous on the the light site is Chablis. The most famous for full body outstanding quality is Mersault and Montrachet.

Best known areas/regions:

Chablis AOC
Chablis (Unoaked dry with high acidity)
Petit Chablis (Unoaked dry with high acidity)

Mâcon (Unoaked dry floral and aromatic)
Pouilly-Fuissé (Unoaked dry floral and aromatic)

Côte d'Or
Mersault (Oaked full body)
Montrachet (Oaked full body)


Italian Chardonnay is typical lean and crisp. Unoaked Chardonnay can be found in Friuli, Trentino and Alto Adige.


Chardonnays from Austria are typically fresh and mineral driven.

New World Chardonnay


USA is the largest wine market in the world, and Chardonnay is the number one selling wine. The best Chardonnays comes from Northern California. (Sonoma, Napa, Russian River Valley).

Best known areas/regions:
Sonoma Coast (Cooled by Pasific Ocean breezes)
Russian River (Cooled by sea breezes)
Los Corneos (Cooled by San Pablo Bay morning fog)
Santa Barbara County (Cooled by sea breezes)
Napa Valley (Warmer and more tropical)


Australian Chardonnays have changed dramatically from rich, fully ripened, heavy oked versions to less oaked, better balanced, cooler climate versions.

Best known areas/regions:
Adelaide Hills (Cooled by altitude) South Australia
Yarra Valley (Cooled by sea breezes) Victoria
Margaret River (Cooled by sea breezes) West Australia


Chile produces cool climate Chardonnay with apple, pear, and tropical fruit flavors.

Best known areas/regions:
Cassablanca Valley (Cooled by sea breezes and morning fog)
Central Valley (Only the high altitude areas)

New Zealand

New Zealand Chardonnays get first prize for French imitations.

Best known areas/regions:
Marlborough (North-east on the South Island)
Hawke's Bay (East on the North Island)

South Africa

Best known area/region:
Walker Bay (Cooled by sea breezes)


The cool Andes regions produce a mineral-heavy and vegetative Chardonnay.

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