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Ingredients
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Wine Base Ingredients
Fermentation Ingredients
Method
Wine Base Preparation
- 1
Harvesting
Carefully harvest the Chardonnay and Pinot Noir grapes, ensuring that you select only the ripest and healthiest fruit.
- 2
Crushing
Crush the harvested grapes to release their juice. This can be done with a wine press or by using your hands in a sanitized environment.
- 3
Juice Separation
Separate the juice from the skins and seeds of the grapes to ensure a clean fermentation process.
- 4
Inoculation
Add the yeast to the separated juice and allow it to ferment for approximately one week at a controlled temperature.
Fermentation Process
- 5
Malolactic Fermentation
Once the primary fermentation is complete, add the malolactic bacteria to the wine. Allow this secondary fermentation to take place for an additional few weeks.
- 6
Barrel Aging
Transfer the wine into oak barrels for aging. Allow the wine to mature for at least 6-12 months, tasting periodically to assess flavor development.
- 7
Sulfite Addition
Before bottling, add sulfites to the wine to stabilize it and prevent spoilage.