Louis Jadot Chassagne Montrachet Morgeot Clos De La Chapelle | Burgundy, France Recipe
Make Louis Jadot Chassagne Montrachet Morgeot Clos De La Chapelle | Burgundy, France Recipe in just 3h . 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.
Ingredients Overview
Method
Wine Making Process
- 1
Harvesting
Begin by harvesting ripe Chardonnay grapes from the Morgeot vineyard during the peak of their ripeness, typically in late September to early October.
- 2
Crushing and Pressing
Gently crush the harvested grapes and press them to extract the juice. This juice will form the basis of the wine.
- 3
Fermentation
Transfer the grape juice into a French oak barrel. Add yeast to initiate fermentation, allowing the natural sugars in the juice to convert into alcohol over a period of two to three weeks.
- 4
Aging
After fermentation, the wine should be aged in the same French oak barrels for approximately 12 months. This process enhances the wine's complexity and imparts subtle oak flavors.
- 5
Finishing Touches
Prior to bottling, add sulfur dioxide to stabilize the wine and prevent oxidation. Filter the wine if necessary and prepare for bottling.
- 6
Bottling
Carefully bottle the wine, ensuring that each bottle is sealed properly to maintain quality until it is ready to be served.