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Ingredients
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Ingredients for Anakota Red Wine
Method
Winemaking Process for Anakota Red Wine
Harvesting Grapes
Carefully hand-harvest the Cabernet Sauvignon grapes from the vineyard, ensuring that only the best quality fruit is selected.
Crushing and Destemming
Once harvested, crush and destem the grapes to release the juice. This can be done using a grape crusher or by hand.
Fermentation
Transfer the crushed grapes into a fermentation vessel. Add the yeast to initiate fermentation. Allow the mixture to ferment for about 2 weeks, keeping the temperature controlled between 24°C to 28°C.
Pressing
After fermentation, press the grape skins to extract the remaining juice. This juice will add depth and color to the wine.
Aging
Transfer the wine into French oak barrels for aging. Allow the wine to mature for at least 12 months, during which it will develop complex flavors.
Bottling
Once the aging process is complete, add sulfites to stabilize the wine. Bottle the wine using sanitized equipment and ensure that bottles are sealed properly.
Labeling and Storage
Label the bottles appropriately and store them in a cool, dark place to allow the wine to continue developing its flavors.