Tormaresca "calafuria" Recipe
Make Tormaresca "calafuria" 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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Wine Ingredients
Method
Wine Production Process
- 1
Harvesting the Grapes
Begin by harvesting the Sangiovese, Cabernet Sauvignon, and Merlot grapes at their peak ripeness. Ensure that each type of grape is carefully selected and free from any rot or damage.
- 2
Crushing and Destemming
Once harvested, destem the grapes and crush them to release their juices. You can use a mechanical crusher or do this by hand. Collect the juice in a fermentation vessel.
- 3
Fermentation
Add the yeast to the grape juice and mix gently. Cover the fermentation vessel with a cloth to allow for air circulation while preventing contaminants. Let it ferment at a controlled temperature of around 20-25°C (68-77°F) for about 7-10 days.
- 4
Pressing
After fermentation, press the mixture to separate the liquid wine from the solid grape skins and seeds. Use a wine press for this process and collect the free-run wine.
- 5
Secondary Fermentation
Transfer the pressed wine into a clean fermentation vessel and add sulfites to stabilize the wine. Allow it to undergo malolactic fermentation for several weeks to soften the acidity.
- 6
Aging
Age the wine in oak barrels for at least 6 months to develop complex flavors. The aging process can be adjusted based on the desired taste profile.
- 7
