Roche De Bellene 'les Boudots', 1er Cru Recipe
Make Roche De Bellene 'les Boudots', 1er Cru Recipe in just 6h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wine Ingredients
Method
Winemaking Directions
- 1
Harvesting
Begin by harvesting the Pinot Noir grapes at their peak ripeness. Select only the best clusters and remove any damaged or unripe fruit.
- 2
Crushing
Crush the grapes gently to release the juice while keeping the skins intact. This can be done by hand or using a grape crusher.
- 3
Fermentation
Transfer the crushed grapes to a fermentation vessel. Add the yeast to the must (the mixture of juice, skins, and seeds). Allow the mixture to ferment at a controlled temperature of 20-25°C (68-77°F) for about 7-14 days, stirring daily to ensure even fermentation.
- 4
Pressing
After fermentation is complete, press the mixture to separate the liquid from the solids. This can be done with a wine press or by hand.
- 5
Sulfite Addition (Optional)
If desired, add sulfites to the wine to prevent oxidation and spoilage. This step is optional but recommended for longer aging.
- 6
Aging
Transfer the wine to oak barrels or stainless steel tanks for aging. Age the wine for at least 12 months to develop its complex flavors.
- 7
Bottling
Once the aging process is complete, filter the wine and transfer it to clean bottles. Seal with corks and label them.