Domaine Du Gros Noré Recipe
Mourvèdre/Cinsault/Grenache — Bandol, Provence, FR 2020.
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.
Wine Ingredients
Method
Winemaking Process
- 1
Harvesting
Carefully harvest the Mourvèdre, Cinsault, and Grenache grapes from the vineyard in Bandol, Provence.
- 2
Crushing
Crush the grapes gently to release the juice while keeping the skins intact.
- 3
Fermentation
Transfer the crushed grapes into a fermentation vessel. Add yeast and sugar. Allow the mixture to ferment at controlled temperatures for 10-14 days.
- 4
Pressing
After fermentation, press the mixture to separate the liquid wine from the solids.
- 5
Aging
Transfer the wine into oak barrels for aging. Let it mature for at least 6 months to develop its flavors.
- 6
Bottling
After aging, filter the wine and bottle it. Seal with cork and label appropriately.
