R.h. Coutier Cuvée Rosé Grand Cru Brut Recipe
Recipe information
Make R.h. Coutier Cuvée Rosé Grand Cru Brut in just 2h . MONTAGNE DE REIMS
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
Ingredients
Directions
1. Grape Preparation
Select high-quality Chardonnay, Pinot Noir, and Pinot Meunier grapes. Remove any stems and leaves, and wash the grapes thoroughly in cold water.
2. Crushing and Pressing
Crush the grapes in a wine press to extract the juice. Ensure that the skins remain in contact with the juice for a short time to impart a subtle pink hue. Press the mixture gently to separate the juice from the skins.
3. Fermentation
Transfer the pressed juice into fermentation tanks. Add the wine yeast to the juice and allow fermentation to occur at a controlled temperature (approximately 18-20°C) for about 2-3 weeks.
4. Second Fermentation
After the primary fermentation, add sugar and sulfites to the wine to initiate the second fermentation. Bottle the wine and seal the bottles. Store them horizontally in a cool, dark place for 6-12 months.
5. Riddling
Once the second fermentation is complete, the bottles need to be riddled. This involves gradually tilting the bottles and rotating them to collect sediment in the neck of the bottle.
6. Disgorgement
Freeze the neck of the bottles to solidify the sediment and then remove the frozen plug to clear the wine. Top up the bottles with a mixture of wine and sugar (liqueur d'expédition) as needed.
7. Corking and Labeling
Cork the bottles securely and label them as R.H. Coutier Cuvée Rosé Grand Cru Brut. Store them upright in a cool, dark place until ready to serve.
Local Coupons
No local coupons found for this recipe's ingredients.