Peyrassol 'réserve Des Templiers' Rosé Recipe
Make Peyrassol 'réserve Des Templiers' Rosé 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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Base Ingredients
Fermentation Ingredients
Aging Ingredients
Method
Grape Preparation
- 1
Harvesting Grapes
Carefully harvest Grenache, Cinsault, and Syrah grapes, ensuring they are in optimal condition. Aim to collect the grapes at their peak ripeness for the best flavor.
- 2
Crushing and Destemming
Destem the harvested grapes and crush them lightly to release the juice while minimizing skin contact to achieve a light color.
Fermentation Process
- 3
Juicing and Inoculation
Transfer the crushed grapes into a fermentation vessel. Add yeast and sulfur dioxide to the must to prevent oxidation and unwanted fermentation.
- 4
Primary Fermentation
Allow the must to ferment at a controlled temperature of 15-18°C (59-64°F) for about 14 days, monitoring sugar levels until desired dryness is achieved.
- 5
Malolactic Fermentation
After primary fermentation, inoculate with malolactic bacteria and allow the wine to undergo malolactic fermentation if desired, which softens acidity and adds complexity.
Aging and Bottling
- 6
Aging in Oak
Transfer the wine into French oak barrels and allow it to age for 3-6 months, depending on the desired flavor profile. Regularly taste the wine to determine the optimal aging time.
- 7