A Chardonnay magyarorszagi ertekelese.
1990
Csepregi P.
The production value of Chardonnay was studied in experiments carried out at two growing sites for 20 and 10 years on 55 and 40 varieties, respectively. There was a fairly large fluctuation in yield averages at both sites in part due to winter frost damage and in part to winter frost damage and in part to susceptibility to rot. Rotting may lead to significant reductions in yield, particularly if vintage is delayed; at the same time, if the weather is dry, this trait is linked with an improvement in quality, anabling wines of special quality to be made. Chardonnay has a high acid content, but the fine acid composition makes it the most valuable variety for champagne production. In Chardonnay, bud bursting, flowering and sprouting all take place easily. Fertilization is not always satisfactory. The vine survival rate is adequate: 23 years after plantation 76.9 o/o of the original vines were still there. As regards graft yield percentage, it gave a value of 33.3 o/o, making it 47th out of 73 varieties /47.3-23.2 o/o/. The wine is found to be excellent on most wine-testings due to its fine bouquet and acid composition and to its special flavour, so it is ranked among the best white wines. It can be used to make high quality wines whether it is harvested with a low or a high must proof.
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