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Ingredients
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Ingredients for FROG'S LEAP 'SHALE AND STONE'
Method
Winemaking Process for FROG'S LEAP 'SHALE AND STONE'
- 1
Harvesting the Grapes
Select ripe Sauvignon Blanc and Chardonnay grapes from the vineyard. Ensure they are free from any rot or damage.
- 2
Crushing and Pressing
Crush the harvested grapes gently to release the juice. After crushing, press the grapes to extract the juice into a clean fermentation vessel.
- 3
Adding Yeast
Sprinkle the packet of yeast over the juice in the fermentation vessel. Stir gently to incorporate the yeast evenly.
- 4
Fermentation
Allow the juice to ferment at a controlled temperature of around 60-65°F (15-18°C) for 2-3 weeks until fermentation is complete.
- 5
Malolactic Fermentation
Add the malolactic culture to the wine after primary fermentation has completed. This will soften the acidity and add complexity to the flavor.
- 6
Adding Sulfur Dioxide
After malolactic fermentation, add sulfur dioxide to stabilize the wine and prevent spoilage. Adjust to 50 mg/L in the wine.
- 7
Racking
Siphon the wine off the sediment into a clean storage barrel, leaving the sediment behind. This process is known as racking and helps clarify the wine.
- 8
Aging
Age the wine in neutral oak barrels for 6-12 months. This will add subtle complexity and character to the final product.
- 9
Bottling
Once aging is complete, bottle the wine in clean, sanitized bottles. Make sure to seal them tightly to preserve freshness.