Chardonnay is the most widely cultivated white grape variety in the world, covering 6% of all land planted with vines. Despite its general popularity, it finds its greatest expression in the famous white wines of Burgundy, and as the basic constituent – together with Pinot Noir – of Champagne. Its incredible adaptability means it can be cultivated in practically every corner of the globe, apart from the colder northern latitudes, where this early-flowering variety would be highly susceptible to repeated spring frosts. Because it does not have an overly strong character, it lends itself perfectly to a number of interpretations. So, matured in oak, it takes on notes of hazelnut and butter, as in Chablis; while in its sparkling versions, as in Champagne or Italy’s Franciacorta, it has a pleasant freshness and acidity. In Tuscany, it finds a place in various DOC wines, from Bianco di Pitigliano to Maremma Toscana DOC. It also still fairly common in the vineyards of Chianti, where it may solely be used for producing Tuscan IGT whites such as the Castelgreve Bianco Toscana IGT from Castelli di Grevepesa: a blend of Trebbiano and Chardonnay.