Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

This lovely wine is a blend of 50% Grechetto, 20% sauvignon blanc, 20% vermentino, 10% procanico grapes. Lemon zest aromas fill your glass followed by subtle creamy citrus flavors and minerality with every sip.

Sanitize all fermentation and transfer equipment (fermenter, airlock, spoons, measuring cylinders, hydrometer, sterilized bottle) using a sulfite solution or other wine sanitizer. Rinse with sterile water if required by sanitizer instructions.

Prepare equipment

Measure and combine 375 ml Grechetto must, 150 ml Sauvignon Blanc must, 150 ml Vermentino must and 75 ml Procanico must into a sanitized 1 L ferment vessel. Gently mix to homogenize the blend so the varietal proportions are uniform.

Assemble must

Add 2 ml of the 7% potassium metabisulfite solution to the blended must to provide a low, protective level of free SO2. Stir gently for 30–60 seconds to distribute evenly. Allow 30 minutes for SO2 to equilibrate before pitching yeast.

Adjust sulfur dioxide

Optional: add 1/8 tsp pectic enzyme to enhance clarity and citrus aromatics. Add 1/4 tsp yeast nutrient, and stir gently to dissolve and distribute.

Add enzymes and nutrients

Hydrate 1/2 tsp of a neutral cool-climate wine yeast (follow manufacturer instructions) and add it to the must. Maintain fermentation temperature in the 14–18°C (57–64°F) range for cool, aromatic whites to preserve lemon zest aromatics and minerality.

Pitch yeast

Allow the must to ferment in a closed fermenter fitted with an airlock. Monitor specific gravity daily with a hydrometer until fermentation slows (from original ~1.090–1.000 down toward ~0.998–0.990 depending on desired final dryness). Expect active fermentation to last 7–14 days at cool temperatures.

Primary fermentation

For subtle creamy citrus texture, allow the wine to sit on fine lees (dead yeast cells) for 1–4 weeks after primary fermentation slows. Gently stir (bâtonnage) once or twice weekly to build a light creamy mouthfeel without overpowering minerality.

Lees contact (optional)

When fermentation is complete and the wine clears slightly, rack (siphon) the wine off gross lees into a sanitized secondary vessel. Avoid splashing to limit oxidation. Fit with an airlock and allow settling for 2–4 weeks.

Racking to secondary

If desired, chill the wine to 0–2°C (32–36°F) for 1–2 weeks to precipitate tartaric crystals, then rack off any deposits. Optionally add 1 tsp of bentonite or a clarifying fining blend per the product instructions to improve clarity; allow to settle 3–7 days and rack.

Cold stabilization and clarification

Check the free SO2 and total acidity. Make only small adjustments: up to 10 ml sterile water may be used for volume correction if necessary. If back-sweetening is planned, stabilize with 1/4 tsp potassium sorbate per 750 ml and add sweetening syrup carefully to taste.

Final adjustments

Bring the free SO2 to a recommended level for white wines (typically 25–35 ppm free SO2) by adding a calculated amount of metabisulfite solution. Stir gently and let rest for 24–48 hours before bottling.

Stabilize and sulfite

Bottle the wine into a sanitized 750 ml bottle, leaving about 1–2 cm headspace. Seal with a cork, screwcap, or other closure. Label with varietal blend: 50% Grechetto, 20% Sauvignon Blanc, 20% Vermentino, 10% Procanico.

Bottle

Age bottled wine for at least 2–4 weeks for integration; aromatic whites show best when consumed within 6–24 months. Serve chilled to 8–10°C (46–50°F) to highlight lemon zest aromas, creamy citrus midpalate and mineral finish.

Aging and serving

Grechetto grape must (white)

Sauvignon Blanc grape must (white)

Vermentino grape must (white)

Procanico grape must (white)

Potassium metabisulfite solution (7% SO2) - for sanitation and small SO2 addition

Wine yeast (neutral, cool-climate strain, e.g., EC-1118)

Yeast nutrient

Fermentation pectic enzyme (optional, for clarity and aroma extraction)

Cold stabilization fining (optional) — bentonite or chitosan/pea protein blend

Clear sterile water (for small adjustments only)

Potassium sorbate (if back-sweetening; optional)

Bottles (750 ml) and corks, caps or screwcaps

Villa Barbi Orvieto Classico

Make Villa Barbi Orvieto Classico Recipe in just 24h . This lovely wine is a blend of 50% Grechetto, 20% sauvignon blanc, 20% vermentino, 10% procanico grapes. Lemon zest aromas fill your glass followed by subtle creamy citrus flavors and minerality with every sip.

Villa Barbi Orvieto Classico

Descriptors

Tasting Notes

Food Pairings

You might also like