Pala Riserva (cannonau) Sardinia 2021 Recipe
Recipe information
Make Pala Riserva (cannonau) Sardinia 2021 in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Wine Ingredients
Tasting Ingredients
Winemaking Process
1. Harvesting the Grapes
Begin by harvesting 100 kg of ripe Cannonau grapes. Ensure the grapes are free from rot and have reached optimal ripeness.
2. Crushing the Grapes
Crush the harvested grapes to extract the juice. This can be done using a traditional grape crusher or by hand. Collect the juice in a fermentation vessel.
3. Fermentation Setup
Add 5 g of yeast to the grape juice in the fermentation vessel. Ensure the vessel is clean to prevent unwanted bacteria.
4. Fermentation Process
Allow the mixture to ferment at a controlled temperature of approximately 20°C for about 10 to 14 days. Stir the mixture daily to promote even fermentation.
5. Pressing
After fermentation is complete, press the mixture to separate the liquid wine from the solid grape skins. Collect the liquid into another clean vessel.
6. Sulfite Addition
Add 2 g of sulfites to the wine for preservation. This helps prevent oxidation and spoilage.
7. Maturation
Let the wine mature in a cool, dark place for at least 6 months to develop its flavors before bottling.
8. Bottling
Once matured, bottle the wine in clean bottles. Seal with corks and store them horizontally in a cool place.
Tasting Preparation
9. Choosing Glassware
Select a suitable wine glass that enhances the aroma and flavor of the wine. A standard red wine glass is recommended.
10. Serving Temperature
Before serving, ensure the wine has reached a temperature of around 20°C for optimal tasting.
11. Pouring the Wine
Pour the wine into the glass, filling it to about one-third full to allow for proper aeration.
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