Pierre Moncuit "grand Cru", Blanc De Blancs, Nv Recipe

Directions for Making Pierre Moncuit 'Grand Cru', Blanc de Blancs, NV

1. 1

   Harvesting the Grapes

   Select high-quality Chardonnay grapes from Grand Cru vineyards. Harvest the grapes at optimal ripeness, usually in late summer to early autumn.

2. 2

   Pressing the Grapes

   Gently press the harvested grapes to extract the juice. Use a pneumatic press to maintain the integrity of the fruit, collecting the first press juice (the cuvée) for fermentation.

3. 3

   Fermentation

   Transfer the grape juice into fermentation tanks. Add Champagne strain yeast and allow the juice to ferment at controlled temperatures (around 18-22°C) for about 2-3 weeks.

4. 4

   Adding Sugar and SO2

   Once fermentation is complete, add sugar and sulfur dioxide to the wine to stabilize it and prepare it for the secondary fermentation. Stir gently to ensure even distribution.

5. 5

   Secondary Fermentation

   Bottle the wine with a small amount of sugar and yeast to initiate secondary fermentation. This process creates the carbonation characteristic of sparkling wines.

6. 6

   Aging

   Store the bottles in a cool, dark place for at least 15 months to allow for aging. During this time, the wine develops its complex flavors and aromas.

7. 7

   Riddling and Disgorging

   After aging, the bottles should be riddled to remove the sediment. This is done by gradually tilting and turning the bottles over a period of weeks. Once sediment settles in the neck, the neck is frozen, and the sediment is expelled (disgorging).

8. 8

   Dosage

   Add a dosage of sugar and wine mixture to adjust sweetness before corking the bottles. This step is crucial for achieving the desired flavor profile.

9. 9

   Corking and Labeling

   Cork the bottles securely and place them in a horizontal position. Label them for identification and storage.