Studio By Miraval Rosé Recipe
Recipe information
Make Studio By Miraval Rosé in just 3h . Provence, France
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Ingredients
Wine Base
Fermentation
Blending
Wine Base Preparation
1. Harvesting Grapes
Select ripe Grenache, Syrah, and Cinsault grapes from vineyards in Provence. Ensure that the grapes are harvested in the early morning to maintain freshness.
2. Crushing Grapes
Gently crush the harvested grapes to release the juice while keeping the skins intact. This method helps retain the delicate aromas and color.
Fermentation Process
3. Adding Yeast
Add the selected yeast to the crushed grapes and juice mixture. Stir gently to ensure even distribution.
4. Fermentation
Allow the mixture to ferment at controlled temperatures (around 15-18°C) for about 2-3 weeks. Monitor the sugar levels and taste regularly.
5. Sulfur Dioxide Addition
Once fermentation is complete, add sulfur dioxide to stabilize the wine and prevent oxidation.
6. Dilution
If necessary, dilute the wine with water to achieve the desired alcohol content and flavor balance.
Blending and Aging
7. Blending
Blend the fermented wine with malolactic bacteria and balanced acid blend to enhance the flavor profile and achieve a smooth finish.
8. Aging
Age the blend in stainless steel tanks for at least 3 months to allow the flavors to integrate fully.
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