Cuvee Jean Paul Blanc - France Recipe
Crisp, dry & refreshing. Quenching & divine daily white wine
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Grapes
Harvest the Chardonnay and Sauvignon Blanc grapes. Ensure they are ripe and free from rot.
- 2
Crushing and Pressing
Crush the grapes gently to release the juice. Press the crushed grapes to separate the juice from the skins.
- 3
Fermentation
Transfer the grape juice to a fermentation vessel. Add the yeast and sulfites. Let it ferment at a controlled temperature of around 18°C (64°F) for about 3 weeks.
- 4
Racking
Once fermentation is complete, rack the wine off the lees (sediment) into a clean vessel for aging.
- 5
Aging
Allow the wine to age for 2-3 months in a stainless steel tank to develop its crisp and refreshing character.
- 6
Bottling
After aging, filter the wine and bottle it. Seal the bottles and let them rest for another month before enjoying.