Areni, Michael Franzese, Vayots Dzor, Armenia Recipe

Time5h

Serves8

Make Areni, Michael Franzese, Vayots Dzor, Armenia Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Harvesting the Grapes
Select ripe Areni grapes, ensuring they are free from mold and rot. Wash them thoroughly and remove any stems.
2
Crushing the Grapes
In a large container, crush the grapes by hand or with a grape crusher to release the juice. This process is called 'destemming and crushing'.
3
Creating the Must
Transfer the crushed grapes along with their skins into a fermentation vessel. This mixture is called 'must'.
4
Adding Sugar and Water
In a separate bowl, dissolve the sugar in warm water. Once dissolved, pour the sugar-water mixture into the must and stir well to combine.
5
Adding Yeast
Sprinkle the yeast over the must, allowing it to hydrate for about 15 minutes before stirring gently to incorporate.
6
Fermentation Process
Cover the fermentation vessel with a clean cloth and let it sit at room temperature for 5-10 days. Stir the mixture daily to promote fermentation.

7
Pressing the Wine
Once fermentation is complete (bubbling stops), press the must to separate the liquid from the solids. Use a wine press or a clean cloth to squeeze out as much juice as possible.
8
Transferring to Barrels
If using oak barrels, transfer the pressed wine into the barrels for aging. If not, use glass carboys or bottles.
9
Aging the Wine
Allow the wine to age in the barrels or containers for a minimum of 6 months to develop its flavor.
10
Bottling
After aging, carefully transfer the wine into clean bottles. Seal them with corks and label accordingly.
11
Enjoying the Wine
Let the bottled wine rest for a few weeks before opening. Serve chilled or at room temperature, enjoying the rich flavors of Areni grapes.