André Clouet Brut Rosé Recipe
Make André Clouet Brut Rosé Recipe in just 12h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Wine Ingredients
Method
Wine Production Directions
- 1
Grape Selection
Select high-quality Pinot Noir, Chardonnay, and Pinot Blanc grapes. Ensure they are ripe and free of any disease.
- 2
Crushing and Pressing
Crush the selected grapes to extract the juice. The Pinot Noir grapes should be lightly pressed to maintain some skin contact for color and flavor.
- 3
Fermentation
Once the juice has been extracted, transfer it to fermentation tanks. Add yeast and sugar to initiate fermentation. Maintain a temperature of around 18-20°C (64-68°F) for optimal fermentation.
- 4
Secondary Fermentation
After primary fermentation, allow the wine to undergo malolactic fermentation to soften the acidity. This can take several weeks.
- 5
Blending
Once fermentation is complete, blend the different grape varieties (Pinot Noir, Chardonnay, and Pinot Blanc) to achieve the desired flavor profile.
- 6
Bottling
Add sulfites to stabilize the wine before bottling. Transfer the blended wine into bottles and seal them with corks.
- 7
Aging
Let the bottles age in a cool, dark place for at least 12 months before releasing for sale. This enhances the flavor and complexity of the wine.