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Ingredients
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Wine Ingredients
Method
Wine Production Process
Harvesting
Select and harvest ripe Grenache and Syrah grapes from the vineyards in Pasaeli, Turkey.
Crushing
Gently crush the grapes to release their juice while minimizing the extraction of bitter tannins from the skins.
Fermentation
Transfer the crushed grapes to fermentation tanks and add yeast to initiate fermentation. Allow to ferment for 14 days at a controlled temperature.
Pressing
After fermentation, press the mixture to separate the liquid wine from the grape skins.
Clarification
Allow the wine to settle and clarify naturally, or use fining agents to speed up the process.
Aging
Age the wine in stainless steel tanks for 6 months to develop its flavors.
Bottling
Once aging is complete, bottle the wine in sterilized bottles and seal them for storage.
Tasting
After bottling, allow the wine to rest for another month before tasting. Serve chilled.