Bodegas Fernando Castro ends the summer with 4 new medals in Asia.
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The winery welcomes a group of Chinese importers before harvest beginning.
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Chardonnay is a grape variety used to make green skin white wine. It is native to the wine region of Burgundy in eastern France but is now grown wherever wine is produced, from England to New Zealand. For new and developing wine regions it is seen as a "rite of passage" and as an easy entry into the international wine market.
The Chardonnay grape itself is very neutral, with many of the flavors commonly associated with grape and those derived from land and oak. It is vinified in many different styles, from the lean, mineral wines of Chablis crisp and France to the New World with oak and tropical fruit notes. In cold climates (like the French region of Chablis and Carneros American Viticultural Area of California), the chardonnay tends to have a medium to light body, a remarkable acidity and flavors of green plum, apple and pear. In warm locations (such as Adelaide Hills, the Mornington Peninsula in Australia and regions of Gisborne and Marlborough in New Zealand) the flavors become more citrus and melon and peach while in very hot locations (such as the Central Coast Viticultural Area American California) more notes of fig and tropical fruits such as bananas and mangoes appear. Wines that have gone through the fermentation manoláctica tend to have lower acidity and fruit flavors with a buttery mouthfeel and notes peanut.
The chardonnay is an important component of many sparkling wines around the world, including champagne. A peak of popularity in the late 1980s resulted in a reaction about this wine made with grapes see a negative component of the globalization of wine. However, it remains one of the varieties most widely planted grape, with some 160,000 hectares around the world, only after the Airen grapes between white wine and planted more than any other wine regions including cabernet sauvignon grapes.
Origin and etymology
The Chardonnay variety is native of the Burgundy vineyard, and more precisely around the village of Chardonnay and where cultivation of the vine is mentioned in the tenth century If the Roman name of the town was Cardonacum (a place where it grows thorns, Chardon in French), this evolved into chardonnay and the strain became known as chardenet, chaudenet or chardenay until Congress of Ampelography of Chalon-sur-Saône in 1896 set the current name. Some recent scientific studies have established the genetics of chardonnay as the result of cross-pollination between pinot noir and already disappeared GOUAIS BLANC, some older strains that existed before the Burgundy chardonnay.
Long a connection between chardonnay and pinot noir or pinot blanc is assumed. In addition, it has been found in the same region of France for centuries and ampelógrafos noticed that the leaves of each plant were nearly identical shape and structure. Pierre Galet disagreed with this statement, believing that the chardonnay was unrelated to most other grape variety. Vintners Maynard Amerine and Harold Olmo proposed an offspring of a wild vine vitis vinifera was a step away from white muscat. The true origin of the chardonnay was more obscured by vineyard owners Lebanon and Syria, saying that the ancestor of the grapes could be traced from the Middle East, from where it was introduced to Europe by the Crusaders returning, although there is little outward evidence to support this theory. Another theory stated that originates from an old indigenous vine found in Cyprus.
Modern research of DNA fingerprinting at the University of California now suggests that chardonnay is the result of a cross between Pinot and GOUAIS BLANC (Heunisch). It is believed that the Romans brought the GOUAIS BLANC Croatia and was widely grown by farmers in eastern France. The pinot French aristocracy grew in close proximity to the GOUAIS BLANC, giving both broad grapes chance to cross. For two genetically distant parents, many of the crosses showed hybrid vigor and were chosen for a wide spread. These successful crossings include chardonnay grapes and sisters as aligoté Aubin vert, Auxerrois, Bachet noir, beaunoir, franc noir-Haute-Saone, gamay Gloriod blanc, noir gamair melon knipperlé, peurion, roublot, sacy and dameron.
The chardonnay has a reputation for relatively easy to grow and its ability to adapt to different conditions. The grape is malleable, and this is reflected in the printing of their land and wine makers. It is a highly vigorous wine, with extensive coverage of sheet that can inhibit the energy and nutrients consumed by the bunch of grapes. Agronomists counteract this with extensive pruning and canopy management. When chardonnay vines are planted densely, they are forced to compete for resources and energy in its embuyen bunch of grapes. Under some conditions the vines can have very high performance, but the wine produced from these vines will suffer a drop in quality if performance goes far beyond the 4.5 tons per acre (80 hl / ha). The producers of premium chardonnay limit performance at less than half this amount, since the concentrated flavors are not as important as the fineness of the wine.
Harvest time is crucial for making wine with a grape acidity rapidly losing from it matures. Some dangers of viticulture include the risk of damage from spring frost, being the chardonnay wine early, usually a week after the pinot noir. To combat the risk of frost, a method developed in Burgundy involves an aggressive pruning just before sprouting. This produces a chock to the vine sprouting and delays about two weeks, which is usually enough to come one more time cálido.6 coulure The millerandage and can also pose problems with powdery mildew attacking the thin skin of the grapes. By the early maturity of the chardonnay, can thrive in wine regions with a short growing season in regions such as Burgundy, it will be harvested before the autumn rains arrive bringing the threat of rot.
While Chardonnay can adapt to almost all vineyard soils, the three it seems to like most are chalk, limestone and clay, which are abundant through the traditional homeland of the Chardonnay. The Grand Crus of Chablis are planted on slopes kimeridgian marl, clay and chalk. Peripheral regions, falling under the most basic Petit Chablis appellation are planted in clay portlandia produces wines with less finesse. Chalk beds it is through the Champagne region and the Côte d'Or has some composed of clay and limestone areas. In Burgundy, the abundance of clay which chardonnay vines are exposed also seems to have some effect on the resulting wine. In the region of Meursault, the first growth vineyard planted in Meursault-Charmes has the floor surface layer has in its nearly two meters of limestone and wine of this region is much more powerful, mineralized and thin, needing more time in the bottle fully develop. In other areas, the soil type can compensate for lack of ideal weather conditions. In South Africa, for example, regions with stony clay soil and high levels of limestone tend to produce a less flexible and more wine in the style of Burgundy, despite having a distinctly different climate to that of France. In contrast, chardonnay wine produced from vineyards more based on sandstone tends to be more enriched and heavier.