Viña Sastre Pago De Santa Cruz Recipe
Recipe information
Make Viña Sastre Pago De Santa Cruz in just 360h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Grapes & Primary Materials
Yeast, Nutrients & Additives
Winemaking Consumables & Water
Aging & Bottling
Grapes & Primary Materials
1. Harvest & Sort
Harvest approximately 25 kg of fully ripe Tempranillo grapes (equivalent to about 18–22 liters of juice depending on pressing yield). Immediately sort in the vineyard or winery to remove underripe, raisined, or rotten berries and any leaves or debris.
2. Destem & Crush
Destem the grapes into a sanitized fermentation vessel. For a slightly more whole-cluster influence, reserve up to 2 kg of healthy stems and add them back to the must. Lightly crush the fruit to release juice while keeping many whole berries intact for structure.
Yeast, Nutrients & Additives
3. Cold Soak (optional)
If you prefer enhanced color and aromatic extraction, cold-soak the crushed grapes (must) at 8–12°C for 24–72 hours. Add 1 tsp pectic enzyme at the start to help extraction. Keep vessel sanitized and covered.
4. Inoculation & Fermentation Start
Bring must temperature up to 22–26°C before inoculation. Rehydrate 5 g of selected wine yeast per manufacturer instructions. Add 3 tsp yeast nutrient and sprinkle yeast evenly over the must. If must sulfur dioxide is desired, add Campden equivalent (1 tsp) at least 24 hours before inoculation and then proceed; otherwise, ferment without sulfite additions. Punch down cap by hand or use pump-over twice daily during fermentation to ensure good extraction and even temperature.
5. Primary Fermentation Management
Allow fermentation to proceed for 6–10 days with temperatures maintained between 24–28°C to preserve varietal fruit and promote steady sugar conversion. Monitor Brix or specific gravity daily. Perform gentle pump-overs once to twice daily until near dryness to manage cap, then increase remontage or punch-down frequency if extraction needs boosting. If stems were included, monitor tannin extraction and adjust cap contact accordingly.
6. Malolactic Fermentation
When alcoholic fermentation is complete (residual sugar < 2 g/L), drain free-run wine and press remaining skins gently to collect press wine. Combine free-run and press fractions as desired. Rack to a clean vessel and inoculate with malolactic bacteria (if desired for Tempranillo style) and keep at 18–22°C until malolactic conversion finishes (2–6 weeks).
Winemaking Consumables & Water
7. Adjustments & Clarification
Measure TA and pH after malolactic fermentation. If necessary, adjust acidity with small additions of tartaric acid (start with 1 tsp dissolved in a little water and test) to achieve a balanced profile (target TA ~5–6 g/L, pH ~3.4–3.6 for Rioja-style wines). If lees are heavy, cold-settle or rack off gross lees and clarify using fining agents as preferred.
8. Sulfur Management
Prior to barrel or tank aging, add potassium metabisulfite as needed to achieve free SO2 appropriate for the wine style and pH (commonly 20–30 ppm free SO2). Use 0.5 tsp as a rough starting point for the batch; measure with appropriate kits and adjust accurately.
Aging & Bottling
9. Oak Aging
Transfer wine to a single French oak barrel (approximately 225 L) or smaller oak vessel for aging. For this small batch (approximate final volume ~18–20 L), use oak alternatives (oak staves or chips in a sanitized container) or a small oak barrel scaled to volume. Age for 12–18 months with periodic topping to minimize headspace and gentle racking every 4–6 months to clarify and stabilize. Monitor for desired oak integration and avoid excessive oxidation.
10. Bottle Preparation & Bottling
When aging and sensory evaluation indicate readiness (soft tannins, integrated oak, complete malolactic), prepare for bottling. Rack wine off lees to a clean vessel, make final adjustments for SO2 to target 25–35 ppm free SO2 depending on pH, and filter if desired. Sanitize bottles and corks. Fill approximately 30 x 750 ml bottles, leaving 2–3 cm headspace, insert corks, and wax or capsule as preferred.
11. Bottle Aging & Service
Age bottles for a minimum of 6–12 months before release to allow bottle integration (total barrel + bottle aging often reaches 18–30 months for Pago-style wines). Store at 12–15°C with moderate humidity. Serve Tempranillo at 16–18°C, decanting if bottle age exceeds 5–10 years to remove sediment.
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