Pick ripe Riesling grapes, ensuring they are free from rot and blemishes.

Harvesting

Crush the grapes to release the juice. Use a wine press to extract as much juice as possible.

Crushing and Pressing

Dissolve one Campden tablet in a small amount of water and add to the juice to sterilize. Let it sit for 24 hours.

Add the wine yeast and sugar to the juice. Seal the container and let it ferment at a controlled temperature (around 18-22°C) for 2-4 weeks.

Once fermentation is complete, siphon the wine off the sediment into a clean container.

Allow the wine to age for at least 3 months in a cool, dark place, and optionally add sulfites for stabilization.

Once aged, bottle the wine, ensuring to leave some headspace. Seal the bottles and store them upright for a few weeks before laying them down.