Giroux Cabernet Sauvignon Recipe

Wine Making Directions

1. 1

   Harvesting Grapes

   Select ripe Cabernet Sauvignon grapes and harvest them carefully to avoid bruising. Aim for 15 kg of grapes for optimal flavor.

2. 2

   Crushing Grapes

   Place the harvested grapes in a large container and crush them manually or with a wine press to release the juice and pulp.

3. 3

   Fermentation Setup

   Transfer the crushed grapes into a fermentation vessel. Add 500 ml of water to help the fermentation process, then sprinkle 10 g of yeast evenly over the surface.

4. 4

   Adding Sugar

   Dissolve 200 g of sugar in a small amount of warm water and add it to the fermentation vessel, stirring gently to mix.

5. 5

   Adding Sulfites

   Add 5 g of sulfites to the mixture to prevent unwanted bacteria and oxidation. Stir well.

6. 6

   Fermentation

   Cover the fermentation vessel with a clean cloth and let it sit in a dark, temperature-controlled environment for 7-14 days, stirring daily.

7. 7

   Pressing Wine

   After fermentation, press the mixture to separate the liquid wine from the solid grape skins and pulp. Collect the liquid in a clean container.

8. 8

   Aging

   Transfer the wine to oak barrels or glass carboys for aging. Allow it to age for a minimum of 6 months to develop complex flavors.

9. 9

   Bottling

   Once aged, siphon the wine into clean bottles, leaving some space at the top. Cork the bottles securely.

10. 10

    Enjoying

    Store the bottles in a cool, dark place and let them age further. Serve the Giroux Cabernet Sauvignon at room temperature and enjoy!