Geoffroy "rosé De Saignée" Recipe
Make Geoffroy "rosé De Saignée" Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Winemaking Process
- 1
Harvesting the Grapes
Begin by harvesting ripe Pinot Noir and Chardonnay grapes. Ensure that the grapes are free from rot or disease.
- 2
Crushing the Grapes
Crush the harvested grapes gently to release their juices. This can be done using a wine press or hand-crushing.
- 3
Initial Fermentation
Transfer the crushed grapes into a fermentation vessel. Add the sulfur dioxide to prevent unwanted microbial growth. Let the mixture sit for around 24 hours.
- 4
Pressing
After 24 hours, press the grape mixture to separate the juice from the skins. This process will give the wine its pink color.
- 5
Adding Yeast
Add the yeast to the pressed juice. The yeast will begin the fermentation process, converting the sugars into alcohol.
- 6
Secondary Fermentation
Allow the wine to ferment for about 2 weeks at a controlled temperature, monitoring the sugar levels periodically.
- 7
Stabilization
Once fermentation is complete, stabilize the wine by adding any additional sulfur dioxide and filtering out any sediments.
- 8