Name: Skinner's Lofts Grauburgunder Trocken, Donhoff Recipe
Cook time: 3 h
Total time: 3 h
Yield: 750 servings
Cuisine: German
Ingredients: 100 kg Pinot Grigio grapes; 50 g Sulfur Dioxide; 10 g Yeast; 2 units Local Oak Barrels; 100 ml Water

Crisp with aromas of green apple, lemon zest, and hint of vanilla.

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Produce of Germany (German Pinot Grigio). Large used barrel, then maturation in a classic large barrel made of local oak. Pear aroma with delicate vanilla and succulence. A complex creamy, but dry finish.

Harvest the Pinot Grigio grapes at optimal ripeness. Ensure the grapes are healthy and free from rot.

Harvesting

Crush the grapes gently and press them to extract the juice. Collect the juice in a clean fermentation vessel.

Crushing and Pressing

Add the yeast and sulfur dioxide to the grape juice. Allow fermentation to occur at a controlled temperature (approximately 15-20°C) for around 2-3 weeks.

Fermentation

Transfer the fermented wine into large local oak barrels for maturation. Allow the wine to age for 6-12 months to develop complexity and flavor.

Maturation

After maturation, carefully filter and bottle the wine. Seal with corks and label appropriately.

Bottling

Pinot Grigio grapes

Sulfur Dioxide

Yeast

Local Oak Barrels

Water

Grauburgunder Trocken, Donhoff

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Make Grauburgunder Trocken, Donhoff Recipe in just 3h . Produce of Germany (German Pinot Grigio). Large used barrel, then maturation in a classic large barrel made of local oak. Pear aroma with delicate vanilla and succulence. A complex creamy, but dry finish.

Grauburgunder Trocken, Donhoff Recipe

Descriptors

Tasting Notes

Food Pairings

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