Chappellet 'signature' Recipe
Make Chappellet 'signature' Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wine Ingredients
Barrel Aging Ingredients
Method
Wine Making Process
- 1
Harvesting Grapes
Select and harvest 100 kg of ripe Cabernet Sauvignon grapes from the vineyard. Ensure the grapes are free from any rot or disease.
- 2
Crushing and Destemming
Crush and destem the harvested grapes to extract the juice. Use a grape crusher and ensure minimal damage to the seeds.
- 3
Fermentation
Transfer the crushed grapes into a fermentation vessel. Add 10 g of yeast and the malolactic bacteria culture. Allow fermentation to occur at a controlled temperature of 20-25°C for 10-14 days.
- 4
Pressing
After fermentation is complete, press the fermented mixture to separate the wine from the grape skins and seeds. Collect the free-run wine.
- 5
Add Sulfur Dioxide
Add 50 mg/L of sulfur dioxide to the collected wine to protect against oxidation and spoilage.
- 6
Aging with Oak Chips
Add 100 g of French oak chips into the wine to infuse flavors. Stir gently and allow it to sit for 4-6 weeks.
- 7
Barrel Aging
Transfer the wine into 2 new oak barrels for aging. Seal the barrels and store them in a temperature-controlled environment for 12-18 months.
- 8
Filtration
After aging, filter the wine using a wine filter to clarify it before bottling.
- 9
Bottling
Bottle the filtered wine in sterilized bottles and seal them with corks. Label appropriately.