Chardonnay
IGP Val de Loire
 | Grape variety: Chardonnay |
 | Terroir: Soils with a loam-sandy texture, healthy and developed on a vein of Gneiss Area: 2 ha |
 | Vine work: Short pruning in Nantes Guyot, control of yields (45hL/ha maximum). Inter-row scratching, inter-vine plowing, partial grassing, green work (disbudding, trellising, trimming, etc.) |
 | Harvest: Mechanical with on-board sorter-ginner |
 | Vinification: Harvest of very ripe grapes, maceration for 4 hours, pneumatic pressing, 24 hours of cold settling, alcoholic fermentation thermoregulated at 15°C |
 | Aging: In underground glass concrete tanks in Nantes style and in barrels |
 | Tasting: Ideal serving temperature between 9° and 11°C |
 | Potential: 3 to 6 years |
 | Comments on the Vintage: Golden color, finely mineral nose of vanilla and ripe fruit, creamy and delicious texture |
 | Food and Wine Pairings: Magnificent with grilled fish, pan-fried scallops or hot goat’s cheese |
Chardonnay: an exceptional grape variety in the heart of the Loire Valley
Chardonnay, the emblematic grape variety of the great white wines of Burgundy, also finds its place in the heart of the Nantes vineyards. This multi-faceted grape variety expresses the loamy-sandy terroir of the Loire Valley with elegance and finesse, perfectly combining minerality with rich aromas.
Working in the vineyard: rigor in the service of quality
At Domaine Delaunay, Chardonnay is cultivated with rigor and passion. Short pruning in Nantes Guyot, combined with controlled yields (45hL/ha maximum), guarantees concentrated grapes of impeccable quality. Inter-row scratching, inter-vine plowing and partial grassing promote the proper development of the vines while respecting the environment. Green work, such as disbudding, trellising and trimming, allows the vines to feed and develop optimally.
Mechanical harvesting and careful vinification
The grapes are harvested mechanically at optimal maturity and sorted using an on-board sorter-destemmer. The berries thus selected are then subjected to maceration for 4 hours, followed by pneumatic pressing. Cold settling for 24 hours promotes the elimination of impurities before proceeding with thermoregulated alcoholic fermentation at 15°C, guaranteeing conservation of the primary aromas of Chardonnay.