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Ingredients
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Wine Ingredients
Method
Winemaking Process
- 1
Harvesting
Harvest the Sauvignon Blanc grapes from the vineyard in the Loire Valley when they reach optimal ripeness.
- 2
Crushing and Pressing
Crush the grapes gently and press them to extract the juice. Ensure that the skins are separated to avoid bitterness.
- 3
Fermentation
Transfer the grape juice to fermentation tanks and add the yeast. Allow the juice to ferment at controlled temperatures for about 2-4 weeks.
- 4
Aging
Once fermentation is complete, the wine should be aged in stainless steel tanks or neutral oak barrels for several months to develop complexity.
- 5
Bottling
After aging, carefully transfer the wine into bottles, ensuring that sulfites are added to stabilize the wine.
- 6
Labeling
Label the bottles as 'Hubert Brochard Sancerre' and store them in a cool, dark place to mature before serving.
