Sangiovese – Il Bastardo Recipe
Indulge in the rich and robust flavors of Sangiovese – Il Bastardo, a bold red wine that captivates the palate with its vibrant notes of cherries and plums, complemented by hints of earthiness and spice. This wine is perfectly balanced with a smooth finish, making it an ideal companion for hearty dishes or a cozy evening by the fire. Experience the essence of Italian winemaking in every sip.
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Ingredients
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Ingredients for Sangiovese – Il Bastardo
Method
Directions for Sangiovese – Il Bastardo
- 1
Harvest and Prepare Grapes
Harvest ripe Sangiovese grapes, remove stems, and crush the grapes to extract the juice. Place the crushed grapes into a fermentation vessel.
- 2
Add Ingredients
Add 1 liter of water, 100 grams of sugar, and 5 grams of wine yeast to the crushed grapes. Stir well to combine.
- 3
Fermentation Process
Cover the fermentation vessel with a clean cloth and let it sit at room temperature for about 7-10 days, stirring daily. Monitor the fermentation process closely.
- 4
Strain the Mixture
After the fermentation period, strain the mixture using a fine mesh strainer or cheesecloth to separate the liquid from the solid grape skins.
- 5
Add Oak Chips and Sulfites
Add 50 grams of oak chips, 1 teaspoon of sulfites, and 1 teaspoon of tannin to the strained liquid. Stir gently to incorporate.
- 6
Secondary Fermentation
Transfer the liquid to a clean glass carboy or fermentation vessel and seal with an airlock. Allow it to undergo secondary fermentation in a cool, dark place for 4-6 weeks.
- 7
- 8
Aging
Store the bottles in a cool, dark place for at least 6 months to allow the flavors to develop and mature.
