Oenological Practices
The white dry wines of PDO Chandakas–Candia are produced using modern white winemaking technology, with fermentation temperatures not exceeding 20°C.
The red dry wines of PDO Chandakas–Candia are produced using the classic method of red vinification. Alcoholic fermentation of the grape must and the fermenting wine, after separation from the pomace, takes place at controlled temperatures below 30°C.
Special Oenological Practices
To use the designation “Selected” or “Réserve” for white dry PDO Chandakas–Candia wines: The wines must undergo a minimum total aging period of one (1) year, including at least six (6) months in oak barrels and three (3) months in bottles.To use the designation “Specially Selected” or “Grande Réserve” for white dry PDO Chandakas–Candia wines: The wines must undergo a minimum total aging period of two (2) years, including at least twelve (12) months in oak barrels and six (6) months in bottles. To use the designation “Selected” or “Réserve” for red dry PDO Chandakas–Candia wines: The wines must undergo a minimum total aging period of two (2) years, including at least twelve (12) months in oak barrels and six (6) months in bottles.To use the designation “Specially Selected” or “Grande Réserve” for red dry PDO Chandakas–Candia wines: The wines must undergo a minimum total aging period of four (4) years, including at least eighteen (18) months in oak barrels and eighteen (18) months in bottles.
