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Ingredients
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Wine Ingredients
Method
Wine Making Process
Harvesting Grapes
Harvest Cabernet Sauvignon grapes when they reach optimal ripeness, typically in late summer to early fall.
Crushing and Destemming
Crush and destem the grapes to extract the juice. Transfer the crushed grapes to a fermentation vessel.
Fermentation
Add water and sugar to the crushed grapes. Sprinkle yeast over the mixture and stir gently. Cover the vessel and let it ferment for about 7-14 days at room temperature.
Pressing
After fermentation, press the mixture to separate the liquid from the solids. Collect the liquid, which is now the young wine.
Aging
Transfer the wine to a clean container and add oak chips if desired. Let the wine age for at least 3-6 months in a cool, dark place.