Krug M.v. Brut “grand Cuvée,” Montagne De Reims, France Recipe

Directions

1. 1

   Harvesting the Grapes

   Select and harvest the Chardonnay, Pinot Noir, and Pinot Meunier grapes at their peak ripeness.

2. 2

   Preparing the Must

   Crush the harvested grapes gently to extract the juice. Ensure that the skins are not overly damaged to maintain flavor integrity.

3. 3

   Fermentation Process

   Transfer the grape juice into fermentation tanks. Add the yeast to the juice to initiate fermentation. Maintain a temperature of around 18°C (64°F) for optimal fermentation.

4. 4

   Adding Sugar

   Once fermentation is partially complete, add the sugar to the mixture to enhance sweetness and balance acidity.

5. 5

   Secondary Fermentation

   After the primary fermentation, transfer the wine into bottles for secondary fermentation. Add a small amount of sugar and yeast to each bottle, then seal them.

6. 6

   Aging

   Store the bottles in a cool, dark place for at least 15 months to allow the wine to develop complex flavors.

7. 7

   Riddling

   Gradually tilt and rotate the bottles to collect sediment in the neck of the bottle. This process helps clarify the wine.

8. 8

   Disgorging

   Remove the sediment by freezing the neck of the bottle, then uncorking it quickly to expel the ice plug and sediment.

9. 9

   Dosage

   Add the dosage, a mixture of sugar and wine, to adjust the sweetness level of the final product.

10. 10

    Corking

    Seal the bottles with corks and label them accordingly. Allow the wine to rest for an additional few months before release.