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Ingredients
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Wine Ingredients
Method
Wine Making Process
- 1
Harvesting the Grapes
Select ripe Viognier grapes, ideally harvested in late summer or early fall. Make sure to remove any damaged or overripe grapes.
- 2
Crushing and Pressing
Crush the grapes to release the juice. Press the crushed grapes to separate the juice from the skins and seeds. Collect the juice in a clean fermentation vessel.
- 3
Adding Yeast and SO2
Add yeast to the juice to initiate fermentation. Also, add sulfur dioxide to prevent unwanted bacteria and oxidation.
- 4
Fermentation
Allow the mixture to ferment at controlled temperatures (around 15-20°C) for approximately 2-4 weeks, monitoring sugar levels regularly.
- 5
Fining (if desired)
If clarity is an issue, add fining agents as per the manufacturer's instructions and stir gently.
- 6
Racking
Once fermentation is complete, siphon the wine off the sediment into another clean vessel to clarify.
- 7
Aging
Age the wine in stainless steel or oak barrels for at least 6 months to develop flavors. Monitor the wine regularly.
- 8
Bottling
After aging, bottle the wine in sterilized bottles and seal with corks. Allow the wine to mature for an additional few months if desired before serving.
