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Ingredients
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Ingredients for Daou Rose
Method
Directions for Making Daou Rose
- 1
Harvesting the Grapes
Carefully harvest Grenache, Syrah, and Cinsault grapes from the vineyard, ensuring they are ripe and free from blemishes.
- 2
Crushing the Grapes
Crush the harvested grapes in a clean fermentation tank to release the juice. Ensure that the skin and seeds remain intact for the desired flavor profile.
- 3
Pressing the Juice
Press the crushed grapes gently to extract the juice, separating it from the skins. Collect the juice in a fermentation vessel.
- 4
Adding Yeast and Malolactic Bacteria
Add the yeast and malolactic bacteria to the fermentation vessel with the grape juice. Stir gently to incorporate.
- 5
Fermentation Process
Allow the mixture to ferment at a controlled temperature of 60-70°F (15-21°C) for about 2-3 weeks, monitoring the fermentation progress closely.
- 6
Adding Sulfites
Add sulfites to the wine to prevent unwanted bacteria and oxidation. Stir gently to mix thoroughly.
- 7
Aging the Wine
Transfer the wine into oak barrels for aging. Allow it to age for at least 6 months to develop complex flavors.
- 8
Bottling
Once aging is complete, transfer the wine to a bottling line. Bottle the wine under sterile conditions to ensure quality.
- 9
Labeling and Storage
Label the bottles appropriately and store them in a cool, dark place until ready for sale or personal enjoyment.