Ravenswood Zinfandel Recipe
California
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Ingredients
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Wine Ingredients
Method
Winemaking Process
- 1
Harvesting Grapes
Pick ripe Zinfandel grapes from the vineyard, ensuring they are free from rot and damage.
- 2
Crushing and Destemming
Remove stems and crush the grapes to release the juice. This can be done manually or with a grape crusher.
- 3
Fermentation
Transfer the crushed grapes to a fermentation vessel. Add water and sugar, then sprinkle yeast over the mixture. Stir gently and cover with a cloth.
- 4
Primary Fermentation
Allow the mixture to ferment for about 7-10 days, stirring daily. When bubbles slow down, it indicates fermentation is nearly complete.
- 5
Pressing
After fermentation, press the mixture to separate the liquid (wine) from the solids (pomace).
- 6
Secondary Fermentation
Transfer the wine to a clean fermentation vessel and add oak chips if desired. Allow it to ferment for another 2-4 weeks.
- 7
Racking
Once secondary fermentation is complete, siphon the wine off the sediment into a clean container.
- 8
Bottling
Once the wine is clear and stable, bottle it and seal with corks. Store in a cool, dark place.
- 9
Aging
Let the wine age for at least 6 months before tasting. This will enhance its flavor and complexity.