Chateau Pradeaux 2024 Rosé, Côtes De Provence, France Recipe
Make Chateau Pradeaux 2024 Rosé, Côtes De Provence, France Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Rosé
Method
Rosé
- 1
Harvest the Grapes
Carefully handpick Grenache, Syrah, and Cinsault grapes in the early morning to ensure optimal freshness. Aim for the grapes to be at their peak ripeness.
- 2
Destemming and Crushing
Remove the stems from the harvested grapes and crush them gently to release the juice. This can be done using a grape crusher or by hand.
- 3
Pressing
Transfer the crushed grapes into a press and extract the juice. Aim for a gentle pressing to avoid extracting too many tannins, which could affect the flavor.
- 4
Fermentation Preparation
Add the yeast to the extracted juice in a fermentation vessel. Ensure the temperature is between 18-20°C for optimal fermentation.
- 5
Fermentation Process
Allow the juice to ferment for approximately 2-3 weeks. Monitor the fermentation process closely, ensuring that the temperature remains stable.
- 6
Sulfite Addition
After fermentation, add the sulfites to the wine to stabilize it and prevent unwanted bacteria development.
- 7
Filtration
Filter the wine to remove any remaining solids and clarify the liquid, ensuring a clean and bright rosé.
- 8
- 9
Aging
Let the bottled rosé age in a cool, dark place for at least 3 months before releasing it for consumption to allow the flavors to develop.