Étienne Calsac 'les Rocheforts', 1er Cru, Côte Des Blancs Recipe
Make Étienne Calsac 'les Rocheforts', 1er Cru, Côte Des Blancs Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wine Selection
Method
Wine Production Steps
- 1
Harvesting Grapes
Carefully handpick 15 kg of ripe Chardonnay grapes from the vineyard. Ensure the grapes are free from rot and disease.
- 2
Crushing Grapes
Place the harvested grapes in a crushing machine to extract the juice. Collect the juice in a clean fermentation vessel.
- 3
Adding Yeast
Sprinkle 2 g of yeast over the grape juice. This will initiate fermentation.
- 4
Adjusting Sugar
Measure and add 100 g of sugar to the juice if needed, depending on the sweetness of the grapes. Stir gently to dissolve.
- 5
Balancing Acidity
Add 5 g of tartaric acid to the mixture to balance the acidity level. Stir well to ensure it's evenly distributed.
- 6
Adding Sulfites
Dissolve 3 g of sulfites in a small amount of water, then add it to the mixture to prevent unwanted fermentation and spoilage.
- 7
Fermentation Process
Cover the fermentation vessel with a clean cloth and let the juice ferment for 2-4 weeks at a controlled temperature of 12-15°C.
- 8
Racking
After fermentation, carefully siphon the wine off the sediment into another clean vessel. This process is called racking.
- 9
Aging
Transfer the wine to oak barrels for aging. Let it age for at least 6 months to develop its flavors.
- 10
Bottling
After aging, filter the wine and bottle it. Seal the bottles to prevent oxidation.