Cruse Wine Co. ‘tradition’ Brut Rosé Recipe

Time8h

Serves20

Pinot Noir/Chardonnay — CA 2018.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Preparing the Grapes
Harvest the Pinot Noir and Chardonnay grapes, ensuring they are ripe and free from any defects. Crush the grapes to extract the juice.
2
Fermentation
In a clean fermentation vessel, combine the crushed grapes with water and sugar. Add the Champagne yeast and stir gently. Cover the vessel with a cloth and let it ferment in a cool, dark place for about two weeks.
3
Pressing
After fermentation, press the mixture to separate the liquid from the solids. Collect the liquid in a clean vessel.
4
Secondary Fermentation
Transfer the pressed liquid into a secondary fermentation vessel, leaving some space at the top. Seal with an airlock and allow it to ferment for another 4-6 weeks.
5
Bottling
Once fermentation is complete, carefully siphon the wine into clean bottles, leaving about an inch of space at the top. Cork the bottles and store them on their sides in a cool, dark place.
6
Aging
Allow the wine to age for at least 6 months to develop its flavors before enjoying.