Altopiano Sangiovese Recipe
Experience the rich and vibrant flavors of Altopiano Sangiovese, a wine that captures the essence of sun-kissed vineyards. With notes of ripe cherries, subtle spices, and a hint of earthy undertones, this medium-bodied red is perfect for pairing with hearty dishes or savoring on its own. Let its smooth finish transport you to the rolling hills of Tuscany with every sip.
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Ingredients
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Wine Ingredients
Method
Wine Making Process
Harvesting and Crushing
Pick the Sangiovese grapes and crush them to release the juice. Place the crushed grapes in a fermentation vessel.
Add Campden Tablet
Dissolve the Campden tablet in a small amount of water and add it to the crushed grapes to help eliminate any unwanted bacteria.
Prepare Yeast
In a small bowl, dissolve the wine yeast in a bit of warm water and let it sit for about 10 minutes until it becomes frothy.
Fermentation
Add the dissolved yeast and sugar to the fermentation vessel, then cover it with a cloth. Let it ferment for about 7-10 days, stirring daily.
Pressing
After fermentation, press the mixture to separate the liquid from the solids. Transfer the liquid to a clean fermentation vessel.
Malolactic Fermentation
Add malolactic bacteria to the wine to convert malic acid to lactic acid. Let this ferment for an additional 2-4 weeks.