House Pinot Grigio Recipe

Directions for Making House Pinot Grigio

1. 1

   Harvesting the Grapes

   Carefully harvest 100 kg of ripe Pinot Grigio grapes from the vineyard, ensuring that only the best quality grapes are selected.

2. 2

   Crushing the Grapes

   Place the harvested grapes into a crusher and crush them to release the juice. Make sure to collect both the juice and the skins in a sanitized fermentation vessel.

3. 3

   Adding Water

   Add 5 liters of clean, filtered water to the crushed grapes to help dilute the mixture and promote fermentation.

4. 4

   Adding Yeast

   Sprinkle 10 grams of wine yeast evenly over the surface of the mixture to initiate fermentation.

5. 5

   Adding Sulfur Dioxide

   Add 50 mg/L of sulfur dioxide to the mixture to prevent unwanted bacterial growth and oxidation.

6. 6

   Fermentation

   Cover the fermentation vessel with a cloth and allow the mixture to ferment at a controlled temperature of 18-20°C for 2-3 weeks. Stir daily to promote even fermentation.

7. 7

   Pressing

   After fermentation is complete, press the mixture to separate the wine from the skins and seeds. Collect the free-run juice in a clean, sanitized container.

8. 8

   Adding Sugar

   Add 2 kg of sugar to the pressed juice to enhance the sweetness and balance the acidity of the wine. Stir until fully dissolved.

9. 9

   Aging

   Transfer the wine to an aging barrel or tank, and allow it to age for at least 3 months. Monitor the flavor development during this period.

10. 10

    Bottling

    Once the wine has aged sufficiently, bottle it in sanitized wine bottles, ensuring that each bottle is sealed properly.

11. 11

    Serving

    Chill the bottled Pinot Grigio before serving. Serve in wine glasses and enjoy!