Undurraga U Chardonnay 750ml
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Once the grapes were harvested, 50% was subjected to direct pressing, that is, the whole cluster placed directly into the press. The remaining 50% was gently crushed and placed in cold maceration for six hours at 4º C. The fermentation process took place in stainless steel vats, at temperatures ranging between 16º and 18º C. for a period of 18 to 22 days. It was later kept over its fine sediment (yeast and fermented solids) for 45 days.
