Broadside ‘margarita Vineyard’ Cabernet Sauvignon Recipe

Winemaking Process

1. 1

   Harvesting Grapes

   Select ripe Cabernet Sauvignon grapes from the vineyard, ensuring they are free from rot or disease.

2. 2

   Crushing and Destemming

   Destem the grapes and crush them to release the juice. Transfer the crushed grapes into a fermentation vessel.

3. 3

   Adding Campden Tablets

   Crush the Campden tablets and dissolve them in a small amount of water. Add to the crushed grapes to kill any wild yeast.

4. 4

   Fermentation

   Add the yeast to the fermentation vessel. Allow the mixture to ferment for 5-10 days, stirring daily.

5. 5

   Pressing

   Once fermentation is complete, press the mixture to separate the juice from the skins.

6. 6

   Malolactic Fermentation

   Add malolactic bacteria to the pressed juice to convert malic acid into lactic acid, which softens the wine's flavor.

7. 7

   Aging

   Transfer the wine to oak barrels or carboys for aging, allowing it to develop complex flavors over 6-12 months.

8. 8

   Fining and Stabilization

   If desired, add fining agents to clarify the wine. Use sulfites for stabilization before bottling.

9. 9

   Bottling

   Once aging is complete, bottle the wine in clean, sanitized bottles and cork.

10. 10

    Enjoying

    Allow the wine to age further in the bottle if desired, or enjoy it now with your favorite meal.