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Ingredients
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Wine Ingredients
Method
Wine Production Process
Harvesting
Harvest Chardonnay grapes when they reach optimal ripeness, typically in late summer to early fall.
Crushing
Crush the harvested grapes to release the juice. This can be done mechanically or manually.
Fermentation
Add yeast to the grape juice and allow fermentation to occur in a controlled environment, maintaining a temperature between 15-20°C (59-68°F) for approximately 2-4 weeks.
Racking
Once fermentation is complete, transfer the wine to a clean container, leaving the sediment behind.
Aging
Age the wine in oak barrels or stainless steel tanks for 6-12 months to develop flavors.
Fining and Filtering
Add fining agents if necessary and filter the wine to clarify before bottling.
Bottling
Bottle the wine in clean, sterilized bottles and seal them. Allow the wine to age further in the bottle if desired.