Morgan Metallico Unoaked Chardonnay Recipe
Recipe information
Make Morgan Metallico Unoaked Chardonnay in just 3h . Monterey County, California
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Ingredients
Wine Ingredients
Winemaking Process
1. Harvesting
Harvest the Unoaked Chardonnay grapes from the vineyard in Monterey County when they are fully ripe, typically in late summer.
2. Crushing and Pressing
Crush the grapes to release the juice. Use a pneumatic press to gently press the grapes and separate the juice from the skins.
3. Juice Collection
Collect the pressed juice into a clean fermentation vessel. Ensure the vessel is sanitized to prevent unwanted bacteria.
4. Adding Water
Add the 20 gallons of water to the juice to adjust the final volume and balance the acidity as needed.
5. Inoculation with Yeast
Sprinkle the 10 grams of yeast over the juice and gently stir to incorporate. This will begin the fermentation process.
6. Fermentation
Allow the mixture to ferment at a controlled temperature (around 60-65°F or 15-18°C) for about 2-3 weeks until fermentation is complete.
7. Sulfite Addition
After fermentation, add 0.5 grams of sulfites to the wine to stabilize and prevent oxidation.
8. Racking
Rack the wine into another clean vessel, leaving the sediment behind. This helps clarify the wine.
9. Bottling
Once the wine is clear, bottle the Chardonnay into clean, sanitized bottles. Ensure that each bottle is sealed properly.
10. Aging
Allow the bottles to age for a few months in a cool, dark place before tasting.
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