Luc Belaire Rare Rosé Sparkling Recipe
Syrah-Grenache-Cinsault, Provence, France, 22 g/L, Bottle
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Ingredients
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Wine Ingredients
Method
Wine Making Process
- 1
Harvesting
Harvest the Syrah, Grenache, and Cinsault grapes from the vineyards in Provence, ensuring they are ripe and of high quality.
- 2
Crushing and Pressing
Crush the grapes and press them to extract the juice. Separate the juice from the skins for the rosé color.
- 3
Fermentation
Add yeast to the juice and allow it to ferment in a controlled environment for about 2-3 weeks.
- 4
Secondary Fermentation
After primary fermentation, add sugar to achieve 22 g/L sweetness and bottle the wine, allowing for secondary fermentation to create bubbles.
- 5
Maturation
Let the wine mature for several months to develop its flavors and aromas.
- 6
Bottling
Once matured, bottle the sparkling rosé and ensure proper sealing for carbonation.