Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Inspect the grapes and remove stems, leaves, underripe or rotten fruit. Sanitize all equipment (fermenter, carboy, press, siphon) with a suitable sanitizer following manufacturer instructions.

Sort and sanitize

Crush grapes by hand or using a sanitized crusher into the primary fermenter. Allow the must (juice + skins) to macerate for a short rosé-style contact time typically 6–18 hours to extract a pale cherry color and fruity aromatics. For a classic Cerasuolo profile, aim for about 8–12 hours of skin contact.

Crush and macerate

If the grapes are wild-fermenting or you want to control microbes, dissolve crushed Campden tablet in a small amount of water and add to the must. Wait 12–24 hours before pitching commercial yeast to allow sulfites to dissipate enough for yeast viability.

Add Campden (optional)

Measure specific gravity and acidity. If necessary, add tartaric acid to reach a bright, balanced acidity typical of Cerasuolo (target total acidity ~5–6 g/L) and adjust sugar only if needed to achieve a starting Brix corresponding to a final alcohol around 12–13% (approx. 21–23°Brix). Add pectic enzyme at crushing if used to improve juice yield and clarity—follow package directions.

Adjust must and prepare yeast

Rehydrate wine yeast per packet instructions or sprinkle directly if recommended. Add yeast nutrient to support a healthy fermentation. Gently mix to incorporate yeast and nutrient into the must.

Pitch yeast and nutrient

Allow fermentation to proceed in the primary fermenter with the free-run juice and skins. Punch down or gently mix cap twice daily to keep skins wet and control extraction. Monitor temperature and keep it cool-moderate (18–22°C / 64–72°F) to preserve fruity aromatics. Ferment until specific gravity falls to around 1.000–1.005 (or until desired dryness for a dry, fruity style). This typically takes 5–10 days.

Primary fermentation

When fermentation and desired color extraction are reached, press the must to separate wine from skins. Transfer the wine to a sanitized carboy or tank for secondary fermentation and clarification, leaving heavy lees behind.

Press off and transfer

Fit the carboy with an airlock and allow secondary fermentation and racking to occur at a stable, cool temperature (12–16°C / 54–61°F). Rack the wine off gross lees after 1–2 weeks, then again as needed over the next 2–3 months to clarify. Top up with sanitized water if minor volume adjustments are required (avoid dilution unless necessary).

Secondary fermentation and settling

Test for stability and microbial activity. When fermentation is complete and the wine is clear, add sulfite (potassium metabisulfite) at bottling rate to protect the wine—typical addition is 30–50 ppm free SO2; calculate dosage based on wine volume and desired free SO2. Make sure to follow safety and dosing instructions.

Stability and sulfite addition

Sanitize bottles and bottling equipment. Siphon wine into bottles, leaving minimal headspace, and cork or seal. Age in bottle for at least 2–3 months for the fruity characteristics to integrate; this Cerasuolo style is often enjoyed young for its fresh fruit aromas but will benefit from short bottle aging.

Bottling

Chill lightly to 12°C (54°F) and serve. The finished wine should be fruity and dry with bright cherry notes, moderate acidity, and a pale ruby/cerise color.

Serving suggestion

Cerasuolo (Sangiovese-based) red wine grapes

Clean, potable water (for adjustments/cleaning)

Campden tablets (potassium metabisulfite), crushed

Wine yeast (Saccharomyces cerevisiae, strain for red/dry rosé fermentation)

Yeast nutrient

Tartaric acid (for acid adjustment, optional)

Pectic enzyme (optional, for clarity and juice release)

Primary fermenter (food-grade bucket or bin, 20 L capacity)

Glass carboy or stainless steel tank for secondary fermentation

Airlock and bung

Hydrometer (for measuring specific gravity)

Siphon/tubing and bottling supplies

Sterilizing solution (sodium metabisulfite or commercial sanitizer)

Press or mesh bag for draining skins

Cerasuolo Doc

Make Cerasuolo Doc Recipe in just 168h . Fruity & dry.

Cerasuolo Doc

Descriptors

Tasting Notes

Food Pairings

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