Renato Ratti 'marcenasco', Barolo, Docg, 2019 Recipe
Make Renato Ratti 'marcenasco', Barolo, Docg, 2019 Recipe in just 12h 10m. 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
- 1
Harvesting
Begin with hand-harvesting Nebbiolo grapes at optimal ripeness, ensuring to select only the best clusters. This is typically done in late September to early October.
- 2
Crushing and Fermentation
Crush the harvested grapes and transfer them into a fermentation tank. Add 5g of yeast to initiate fermentation, ensuring the temperature is maintained around 28°C (82°F) for optimal extraction of color and tannins.
- 3
Pressing
After fermentation (approximately 10-15 days), press the grape must to separate the liquid from the solids. This will yield the young wine.
- 4
Sulfur Dioxide Addition
Add 50mg/L of sulfur dioxide to the young wine to prevent oxidation and bacterial spoilage.
- 5
Aging
Transfer the wine into oak barrels for aging. Allow the wine to mature for at least 18 months, during which it will develop complex flavors and aromas.
- 6
Bottling
After aging, filter the wine and bottle it. Ensure the bottles are sealed properly to maintain quality.
- 7
Resting
Let the bottled wine rest for a minimum of 6 months before release to allow flavors to integrate.