Lucien Albrecht, Brut Rosé, Nv Recipe
Make Lucien Albrecht, Brut Rosé, Nv 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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Brut Rosé Ingredients
Method
Brut Rosé Preparation
- 1
Harvesting the Grapes
Select and harvest 70 kg of ripe Pinot Noir grapes and 30 kg of Chardonnay grapes. Ensure they are free of rot and other defects.
- 2
Crushing and Pressing
Crush the harvested grapes and gently press them to extract the juice. Separate the juice from the skins immediately to maintain a light pink color.
- 3
Fermentation
Transfer the juice into fermentation tanks. Add 0.5 g of yeast to the juice to initiate fermentation. Allow the juice to ferment for about 10-14 days at controlled temperatures.
- 4
Secondary Fermentation
Once primary fermentation is complete, blend the Pinot Noir and Chardonnay base wines. Add 8 g of sugar and 5 ml of liqueur d'expédition to the blend for carbonation.
- 5
Bottling
Bottle the wine, ensuring to seal each bottle properly to preserve the bubbles. Allow the wine to undergo secondary fermentation in the bottle for at least 12 months.
- 6
Tasting and Enjoying
After aging, chill the bottles and serve the Lucien Albrecht Brut Rosé in a flute glass. Enjoy the vibrant color and the refreshing taste.