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Ingredients
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Wine Ingredients
Method
Winemaking Process
- 1
Harvesting the Grapes
Harvest ripe Cabernet Sauvignon grapes from the vineyard in Tuscany during late September to October.
- 2
Crushing and Destemming
Destem and crush the grapes to release the juice, then transfer the mixture to a fermentation vessel.
- 3
Fermentation
Add yeast to the grape must and allow fermentation to occur for about 7-10 days at controlled temperatures.
- 4
Pressing
After fermentation, press the mixture to separate the liquid wine from the solids.
- 5
Malolactic Fermentation
Introduce malolactic bacteria to the wine to soften its acidity and enhance flavor.
- 6
Aging
Age the wine in oak barrels for 12-18 months to develop complexity and character.
- 7
Bottling
After aging, filter and bottle the wine, ensuring proper sealing to preserve its quality.
- 8
Labeling
Label the bottles as Poggio al Tufo Cabernet Sauvignon and prepare for distribution.
