Domaine Riffault Sancerre Sauvignon Blanc Recipe
Make Domaine Riffault Sancerre Sauvignon Blanc Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Grapes
Winemaking Process
Method
Grape Harvesting
- 1
Harvesting the Grapes
Carefully hand-harvest the Sauvignon Blanc grapes, ensuring that only the best quality fruit is selected.
Crushing and Pressing
- 2
Crushing the Grapes
Crush the harvested grapes to release the juice. This can be done using a traditional wine press or a modern pneumatic press.
- 3
Pressing the Juice
Press the crushed grapes to extract the juice, separating it from the skins and seeds.
Fermentation
- 4
Adding Yeast
Add the yeast to the pressed grape juice to initiate fermentation. Stir gently to ensure even distribution.
- 5
Monitoring Fermentation
Allow fermentation to occur in a controlled temperature environment (around 18-20°C) for 2-3 weeks, monitoring the specific gravity regularly.
Aging
- 6
Adding Sulfur Dioxide
Once fermentation is complete, add sulfur dioxide to stabilize the wine and prevent unwanted bacterial growth.
- 7
Malolactic Fermentation
If desired, pitch malolactic bacteria to convert malic acid to lactic acid, softening the wine's acidity.
- 8
Aging the Wine
Age the wine in stainless steel tanks or neutral barrels for at least 6 months to develop its flavor profile.