Chardonnay — a technical grape variety belonging to the Western European eco-geographical group. This variety is widely cultivated in France, particularly in Burgundy and Champagne regions, as well as in Germany, Switzerland, Hungary, and the USA. Chardonnay grapes feature light green young shoots with pinkish spots and medium-sized, round leaves with five lobes and slightly hairy undersides. Bunches are cylindrical-conical, medium-sized (11–13 cm long and 8–10 cm wide), weighing about 90–95 grams, and have moderate density, which may vary due to berry drop. Berries are round or slightly oval, greenish-white with a golden tint on the sun-exposed side, covered with a waxy bloom and small brown spots. The skin is thin and firm, flesh juicy with a pleasant varietal aroma, and each berry contains 2–3 seeds. The vegetative period of Chardonnay lasts 138–140 days from bud break to technical maturity of berries, which occurs at the end of September in Odessa. The variety exhibits relatively good resistance to frost and drought, but early bud break makes it vulnerable to spring frosts. Yield is low: approximately 40% of shoots are fruiting, with 1.1–1.7 inflorescences per shoot, and the variety can develop shoots bearing 2–3 clusters. Chardonnay is susceptible to mildew and oidium, and berries may rot in rainy weather. For successful cultivation, avoid excessive crowding and overloading of canes, and during pruning, leave 10–12 buds, forming four fruiting shoots on the bush. Best quality wines are produced on clay-limestone and rocky soils, with preference for western slopes or elevated gentle terrains. Chardonnay is one of the leading varieties for producing high-quality white wines, including renowned Burgundy wines and Champagne. Must contains 74.1% liquid with sugar content of 18–22.9 g/100 ml and acidity of 8.2–11.6 g/l. Wines made from Chardonnay exhibit fruity notes of apple, lemon, citrus, and tropical fruits, while aging in oak barrels imparts hints of vanilla, smoke, and oak. Due to its delicate and compliant bouquet, this variety is widely used as a blending variety in Champagne wines and enables the production of both dry and sweet high-quality wines. In Australia and New Zealand, Chardonnay yields dry wines with a flinty aroma, using cold fermentation and aging.
