Garganega Recipe

Directions to Make GARGANEGA Wine

1. 1

   Harvesting Grapes

   Select fully ripe Garganega grapes from the vineyard. Ensure they are free from mold or rot. Harvest approximately 100 kg of grapes.

2. 2

   Crushing and Destemming

   Once harvested, crush the grapes and remove the stems. This can be done manually or using a grape crusher. Collect the crushed grapes in a fermentation vessel.

3. 3

   Adding SO2

   Add 50 grams of sulfur dioxide to the crushed grapes to inhibit unwanted fermentation and bacteria. Stir well to ensure even distribution.

4. 4

   Clarification

   Add 5 grams of enzymes to help clarify the juice. Let the mixture sit for 24 hours to allow enzymes to work.

5. 5

   Pressing the Grapes

   After 24 hours, press the grape mixture to extract the juice. Collect the juice in a clean fermentation vessel.

6. 6

   Adding Yeast

   Rehydrate the wine yeast as per the package instructions and then add it to the grape juice. This will initiate fermentation.

7. 7

   Fermentation

   Allow the mixture to ferment at a controlled temperature (around 18-22°C) for about 2-3 weeks. Monitor the fermentation process regularly.

8. 8

   Adding Water and Sugar

   After fermentation, add 15 liters of water and 2 kg of sugar to the wine to enhance sweetness and balance acidity. Stir gently to dissolve.

9. 9

   Racking

   After the fermentation is complete, siphon the wine off the sediment into a clean vessel. This process is called racking.

10. 10

    Aging

    Age the wine in oak barrels or stainless steel tanks for at least 6 months to develop flavors. Taste periodically to monitor development.

11. 11

    Bottling

    Once the aging process is complete, bottle the wine in clean, sterilized bottles. Seal with corks and label accordingly. Store in a cool, dark place.