Domaine De La Côte De Berne, Gamay Recipe
Recipe information
Make Domaine De La Côte De Berne, Gamay in just 3h . Beaujolais, France
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Ingredients
Wine Ingredients
Wine Preparation
1. Harvesting and Crushing
Harvest the Gamay grapes from the vineyard, ensuring they are ripe and healthy. Crush the grapes gently to release their juices while keeping the skins intact.
2. Fermentation
Transfer the crushed grapes into a fermentation vessel. Add 500 ml of water and 100 g of sugar to the mixture. Sprinkle 1 tsp of yeast over the top and stir gently to combine.
3. Optional Sulfur Addition
If desired, add 50 mg of sulfur dioxide to the mixture to help prevent oxidation and spoilage. Stir gently to mix.
4. Fermentation Process
Cover the fermentation vessel with a cloth and allow the mixture to ferment at room temperature for about 7 to 10 days, stirring daily to ensure even fermentation.
5. Pressing
After fermentation, press the mixture to separate the liquid wine from the solids (skins and seeds). Transfer the liquid wine to a clean fermentation vessel.
6. Aging
Allow the wine to age in the fermentation vessel for at least 6 months. During this time, the flavors will develop and mature.
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