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Ingredients
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Ingredients
Method
Directions
- 1
Harvesting and Crushing
Carefully hand-harvest the Cabernet Sauvignon grapes from the vineyard. Ensure they are at optimal ripeness.
- 2
Fermentation
Crush the harvested grapes and transfer them into a fermentation vessel. Add the wine yeast and stir gently to combine. Allow to ferment for 7-10 days at a controlled temperature (between 22-28°C).
- 3
Malolactic Fermentation
After the primary fermentation, add the malolactic bacteria to the wine. This process usually takes 2-4 weeks and helps soften the acidity.
- 4
Aging
Once malolactic fermentation is complete, add the oak chips to the wine for aging. Allow the wine to age for at least 6 months, tasting periodically to achieve the desired flavor.
- 5
Stabilization
Before bottling, add the sulfites (potassium metabisulfite) to stabilize the wine and prevent spoilage.
- 6
Bottling
Filter the wine to remove any solids and transfer it into sterilized bottles. Seal with corks and label appropriately.