Name: Eataly NYC Downtowns Mirafiore Alta Langa Blanc De Noir 2014 Recipe
Cook time: 6 h 5 min
Total time: 6 h 5 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 100 kg Nebbiolo Grapes; 50 kg Chardonnay Grapes; 30 kg Pinot Noir Grapes; 5 g Yeast; 10 g Sulfur Dioxide

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

One of the fine wines featured during the Barolo dinner, showcasing the distinct characteristics of Italian wines.

Select and hand-pick the best Nebbiolo, Chardonnay, and Pinot Noir grapes in late September to early October.

Harvesting the Grapes

Gently crush the grapes and separate the juice from the skins. Use a pneumatic press for optimal extraction.

Crushing and Pressing

Transfer the juice to fermentation tanks and inoculate with yeast. Allow fermentation to occur at 18-20°C for about 15-20 days.

Fermentation

After fermentation, rack the wine off the lees to clarify.

Racking

Age the wine in stainless steel tanks for 6-12 months to preserve fresh fruit characteristics.

Aging

After aging, filter and bottle the wine, adding sulfur dioxide to stabilize. Allow it to rest in bottles for a few months before release.

Bottling

Nebbiolo Grapes

Chardonnay Grapes

Pinot Noir Grapes

Yeast

Sulfur Dioxide

Mirafiore Alta Langa Blanc de Noir 2014

Make Mirafiore Alta Langa Blanc De Noir 2014 Recipe in just 6h 5m. One of the fine wines featured during the Barolo dinner, showcasing the distinct characteristics of Italian wines.

Mirafiore Alta Langa Blanc de Noir 2014

Descriptors

Tasting Notes

Food Pairings

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