Schramsberg, Blanc De Blancs, Napa Valley Recipe
Make Schramsberg, Blanc De Blancs, Napa Valley Recipe in just 6h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Secondary Fermentation Ingredients
Method
Primary Fermentation
- 1
Prepare the Must
Crush the Chardonnay grapes to extract the juice and transfer it into a fermentation tank.
- 2
Add Yeast
Dissolve the yeast in a small amount of water and add it to the grape juice. This will start the primary fermentation process.
- 3
Ferment
Allow the must to ferment at a controlled temperature for about 10-14 days until bubbling subsides.
Secondary Fermentation
- 4
Prepare for Secondary Fermentation
Once primary fermentation is complete, prepare to transfer the wine for secondary fermentation.
- 5
Add Sugar for Dosage
Dissolve the dosage sugar in a small amount of water and add it to the base wine for blending.
- 6
Blend and Bottle
Blend the fermented base wine with the dosage mixture and transfer it into bottles, leaving some space for carbonation.
- 7
Seal the Bottles
Seal the bottles with a crown cap and store them horizontally in a cool, dark place for secondary fermentation.
- 8
Age
Allow the bottles to age for at least 12 months to develop the flavors and carbonation.
- 9
Disgorge and Cork
After aging, remove the sediment by disgorging the bottles, then cork them and allow to rest for a few days before serving.