Chardonnay Recipe

Chardonnay Wine Making Directions

1. 1

   Harvest and Prepare Grapes

   Harvest ripe Chardonnay grapes, ideally in late summer or early autumn, ensuring they are free from rot or damage. Wash the grapes thoroughly under cold water to remove any dirt or pesticides.

2. 2

   Crush Grapes

   In a sanitized container, crush the grapes gently to extract the juice while keeping the skins intact. You can use a grape crusher or your hands. This process is known as 'maceration.'

3. 3

   Extract Juice

   Transfer the crushed grapes into a pressing bag or cheesecloth and squeeze the juice into a fermentation vessel. Discard the skins after extracting the juice.

4. 4

   Add Water and Sugar

   Mix the extracted grape juice with 500 ml of water and 100 g of sugar in the fermentation vessel. Stir until the sugar is dissolved completely.

5. 5

   Add Yeast

   Sprinkle 5 g of white wine yeast over the juice mixture. Allow it to sit for about 15 minutes before stirring gently to incorporate the yeast into the liquid.

6. 6

   Fermentation

   Cover the fermentation vessel with a clean cloth or airlock and place it in a dark, warm area (around 18-24°C). Allow the mixture to ferment for about 2-3 weeks, stirring daily.

7. 7

   Malolactic Fermentation (Optional)

   If desired, after primary fermentation, add 1 g of malolactic bacteria to the wine for a creamier texture and flavor. Let it ferment for an additional week.

8. 8

   Racking

   Once fermentation is complete, siphon the wine into a clean container, leaving sediment behind. This process is called racking and helps clarify the wine.

9. 9

   Aging

   Transfer the wine into oak barrels or glass carboys for aging. Allow it to age for at least 3-6 months, tasting periodically to check flavor development.

10. 10

    Bottling

    Once the wine has reached the desired taste, siphon it into sanitized bottles. Seal with corks and store them upright in a cool, dark place.