Cave Spring ‘o&b’ Brut Recipe

Winemaking Procedure for Cave Spring ‘O&B’ Brut

1. 1

   Harvesting and Crushing

   Harvest the Chardonnay and Pinot Noir grapes from the Niagara Escarpment when they are ripe. Crush the grapes gently to extract the juice while keeping the skins separate.

2. 2

   Fermentation

   Transfer the grape juice to a fermentation tank. Add the yeast and allow the juice to ferment at a controlled temperature of around 55-60°F (13-16°C) for 2-3 weeks until fermentation is complete.

3. 3

   Secondary Fermentation

   Once primary fermentation is complete, blend the Chardonnay and Pinot Noir juices. Add sugar and wine acid blend, and transfer to bottles with a small amount of remaining yeast for secondary fermentation. Seal with a crown cap.

4. 4

   Aging

   Aging the wine in bottles should be done for at least 12 months at a controlled temperature. During this time, the bubbles will develop.

5. 5

   Disgorging and Corking

   After aging, remove the crown caps and chill the bottles. Disgorge the sediment and top off with a mixture of wine and sugar syrup if desired. Seal with corks.

6. 6

   Enjoy

   Chill the Cave Spring ‘O&B’ Brut before serving. Enjoy the sparkling wine chilled, paired with light appetizers or seafood.