Pinot Grigio - Tavernello - Italy

Vida Mezcal, Domaine de Canton, ginger shrub, simple syrup, lemon juice; on the rock, stemmed

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OLD FASHIONED

Cabert Friuli ITA. Simple & Refreshing. Notes of Apples & Citrus. Bright Acidity.

Harvest the Pinot Grigio grapes and remove any stems or leaves. Wash the grapes thoroughly to remove any dirt or impurities.

Prepare the Grapes

Gently crush the grapes to release the juice. Use a wine press or your hands to ensure you extract as much juice as possible.

Crush the Grapes

Combine the grape juice with water, sugar, yeast, and acid blend in a fermentation vessel. Stir well to ensure all ingredients are mixed. Cover the vessel with a clean cloth and let it ferment at room temperature for 1-2 weeks.

Fermentation

Once fermentation is complete, siphon the wine into another clean container, leaving sediment behind. Allow the wine to age for several months in a cool, dark place.

Secondary Fermentation

When the wine has aged to your liking, bottle it in clean, sterilized wine bottles. Cork the bottles securely and store them upright.

Bottling

Before serving, chill the Pinot Grigio in the refrigerator for at least 2 hours. It should be served cold for the best flavor.

Chill the Wine

Fill wine glasses with ice cubes to keep the wine cold while drinking. Add fresh apple and lemon slices for garnish.

Prepare the Glasses

Pour the chilled Pinot Grigio into the prepared glasses and enjoy its refreshing apple and citrus notes.

Serve

Pinot Grigio grapes

Water

Sugar

Yeast

Acid blend

Ice cubes

Fresh apple slices

Lemon slices

Pinot Grigio

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Make Pinot Grigio Recipe in just 3h . Cabert Friuli ITA. Simple & Refreshing. Notes of Apples & Citrus. Bright Acidity.

Pinot Grigio Recipe

Descriptors

Tasting Notes

Food Pairings

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