G.d. Vajra & Frasca Hospitality Group 2020 Barolo Barolo/novello, Piemonte, Italy Recipe

Winemaking Process

1. 1

   Harvesting Grapes

   Begin by harvesting the Nebbiolo grapes from the vineyard. Ensure that the grapes are fully ripe and free from any rot or disease.

2. 2

   Crushing and Destemming

   Once harvested, crush and destem the grapes to prepare for fermentation. Use a grape crusher to break the skins and release the juice.

3. 3

   Fermentation

   Transfer the crushed grapes into fermentation tanks. Add the yeast to initiate fermentation. Monitor the temperature to ensure it remains around 25°C (77°F) for optimal fermentation.

4. 4

   Pressing

   After fermentation (about 7-10 days), press the mixture to separate the liquid (wine) from the solid grape skins. Use a wine press to extract as much liquid as possible.

5. 5

   Adding Sulfur Dioxide

   Add sulfur dioxide to the pressed wine to prevent oxidation and spoilage. Use approximately 50 mg/L for effective preservation.

6. 6

   Aging in Oak Barrels

   Transfer the wine into oak barrels for aging. Allow the wine to mature for at least 18 months, during which it will gain complexity and depth of flavor.

7. 7

   Bottling

   Once the aging process is complete, carefully transfer the wine into bottles. Ensure that bottles are sterilized to maintain quality.

8. 8

   Labeling

   Label the bottles with the name, year, and origin of the wine. Store the bottles in a cool, dark place until ready to serve.