Carlo Pellegrino Recipe
Recipe information
Make Carlo Pellegrino in just 10m. Passito di Pantelleria
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Ingredients
Ingredients for Carlo Pellegrino - Passito di Pantelleria
Directions for Carlo Pellegrino - Passito di Pantelleria
1. Harvesting and Drying Grapes
Harvest the Zibibbo grapes and lay them out in the sun to dry for 10-15 days to concentrate their sugars.
2. Crushing and Pressing
After drying, crush the grapes and press them to extract the juice.
3. Fermentation Preparation
In a large fermentation vessel, combine the grape juice with water and sugar. Stir until the sugar is dissolved.
4. Adding Yeast
Sprinkle the yeast over the mixture and let it sit for 24 hours to activate.
5. Fermentation Process
Allow the mixture to ferment at a controlled temperature (around 20°C) for about 7-10 days.
6. Aging
Once fermentation is complete, transfer the wine to oak barrels for aging. Allow it to age for at least 3-5 years.
7. Bottling
After aging, filter and bottle the wine. Let it rest in bottles for another 6 months before consumption.
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