The wine history of New Zealand is relatively short, only two hundred years or so, but from that early vine planted at Kerikeri in the 1819 this magnificent land made a lot of road, so much so that today it produces two of the most appreciated and appreciated white wines in the world: the Sauvignon Blanc and the Chardonnay.
This did not happen with little difficulty. Before the prohibition, then the problems faced due to some diseases of the vines slowed down a lot the spread of wine-growing in New Zealand, up to the years '70 that allowed a cultivation aware and very fruitful, first through the use of type Muller Thurgau screws (the German and New Zealand climate are very similar) and Pinor Nero, which still remained important products of the area, then understanding that it was wiser to focus on Sauvignon Blanc and Chardonnay.
The morphology of New Zealand is precisely what creates the ideal environmental conditions for the cultivation of the two main wine varieties of the area. The elongated shape of the nation subjects this land to oceanic influence, while the generically fresh climate represents an ideal base for the most widespread and for the ripening of their fruits, despite the damage often caused by the frequent rains.
As far as the ground is concerned, it is very fertile for the production of wine, of volcanic origin and predominantly clayey < / b>.
After the first cultivation attempts carried out through German and French vineyards, New Zealand has specialized in the production of Sauvignon Blanc and Chardonnay, white wines now known and particularly appreciated all over the world for their b> fruity aroma, slightly acidic and citrus nuances.
The goodness of these products, which have helped make New Zealand a leading country for the production of white, lies above all in their processing method, ie in the vinification carried out exclusively in steel tanks to enhance their fresh and flavored flavor.