Chardonnay is the most popular white grape variety in the world. Sugar content of the grape juice is 18 to 22.9 g/100 ml, acids from 11.6 to 8.2 g/l. Its name is associated with some of the most prestigious French white varietal wines originating from Burgundy (Chablis, Côte de Beaune and Macon) and with champagne wines. Champagne wine is made from Chardonnay and high quality white table wines that feature ease freshness taste and fruity flavors. Aging in oak barrels gives the wine a touch of vanilla, smoke and oak.

Early ripening variety: grapes mature in late August. It is moderately vigorous and gives average yields. Deep, rich calcareous soils in the foothills are most suitable for Chardonnay. High yields are possible in cooler regions. Relatively resistant to cold and drought. It is not particularly resistant to various diseases such as powdery mildew, downy mildew and botrytis. Exact timing of harvest is very important for Chardonnay, because after full ripening of the grapes, it begins to run very fast process of degradation of the acids.

Cluster is small (90-95g) cylindrical-conical, sometimes with side loose to medium dense and compact. The berries are small, spherical, yellow-green with a golden hue on the sunny side, covered with a waxy coating and small brownish spots. The grape inside is juicy, with a harmonious taste. The skin is thin.