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Ingredients
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WINE & MORE
Method
WINE PREPARATION
- 1
Harvesting the Grapes
Begin by harvesting 100 kg of ripe Chardonnay grapes from the vineyard in Carneros. Ensure that the grapes are free of any rot or disease.
- 2
Crushing the Grapes
Crush the harvested grapes in a clean fermentation vessel. This process will release the juice from the grapes, which is essential for fermentation.
- 3
Adding Yeast
Add 10 g of yeast to the crushed grapes to initiate fermentation. Stir gently to mix the yeast evenly throughout the grape must.
- 4
Monitoring Fermentation
Allow the mixture to ferment for approximately 7-14 days at a controlled temperature of 18-22°C (64-72°F). Monitor the fermentation process daily, checking for bubbles and signs of fermentation.
- 5
Adding Sulfur Dioxide
Once fermentation is complete, add 50 mg/L of sulfur dioxide to the wine to stabilize it and prevent spoilage. Stir the mixture well to ensure even distribution.
- 6
Malolactic Fermentation
Introduce 5 g of malolactic bacteria to the mixture to undergo malolactic fermentation, which softens the wine and adds complexity to its flavor profile. Allow this to occur over 2-3 weeks.
- 7
Aging with Oak Chips
Add 100 g of oak chips to the wine for aging. This will impart additional flavors and aromas to the wine. Store the wine in a cool, dark place for at least 3-6 months.
- 8
- 9
Enjoying the Wine
Allow the bottled wine to rest for an additional month before serving. When ready, chill the wine and enjoy it with your favorite dishes or on its own.