||Soil: 61.9% clay, 29% flax, 9.1% sand.
||Refrigeration in cellar for 12-16 hours; sorting on table with 11% rejection; whole grapes sent with belt directly to press. Pneumatic press of 80 quintals, maceration in the press for 3-4 hours at approx. 13°C; must yield 54%. Static decantation at 10 °C for 48 hours; racking of the clear only; inoculation with s. cerevisiae yeast; transfer to barriques after fermentation starts at 15 °C. Fermentation for 8 days in barriques at 18-20°C. Malolactic fermentation carried out at 85%.
||10 months in barriques. One battonage per week for 6 months; one every fortnight for the rest of the time.
||Price Planeta Chardonnay Didacus 2018 € 63.12