The Girlan 2020 Alto Adige Chardonnay Flora shows plenty of fresh orchard fruit and crisp apple with background spice and crushed stone. The winemaking team works with yeasts and reductive winemaking techniques to give this wine its razor-fresh, food-friendly approach.

With 11,000 bottles made, the Girlan 2019 Alto Adige Chardonnay Flora is big-boned and ready for an after-party of grilled chicken breast with sage. This wine opens to a medium-saturated golden hue. You'll find orchard fruit and toasted almond and a hint of caramel or baked apple, thanks to some oak aging. And at a 14% alcohol content, this Chardonnay shows an unexpected kick on the close.

Opening to a straw color with shiny golden highlights, the Girlan 2018 Alto Adige Chardonnay Flora is a medium-bodied white wine. The bouquet is packed tight with poached pear, tropical fruit, cantaloupe melon and sweet almond. The wine offers creaminess and some nice richness on the close, and I could see a pairing with spicy Indian appetizers or Thai curries. Production is 13,000 bottles.

The 2017 Alto Adige Chardonnay Flora is a softy textured and fragrant expression that has benefited from the heat and ensuing concentration of the vintage. I am struck by a note of butter popcorn that lingers on the nose after the stone fruit, pear and melon has lifted. That buttery note obviously comes from the lees aging in oak and the malolactic fermentation, but it's not that simple. It also comes from the hot vintage itself. Ultimately, the wine is balanced and refreshed by a quick blast of acidity on the close. Some 12,000 bottles were released.

This is a snappy, crisp and tonic white with the zesty flavors of a cool climate, mountain wine. The 2016 Alto Adige Chardonnay Flora opens to peachy and citrusy flavors that are balanced against toasted almond and chalky brimstone. This is a medium-weight wine that is contoured and fleshy yet also firm and lean at the same time. Some 12,000 bottles were produced. Fruit is harvested by hand and fermented in oak (for both sugar and malolactic fermentations). It ages on the lees for one year.