Chapoutier Petite Ruche Recipe

Directions

1. 1

   Harvesting the Grapes

   Select ripe Syrah grapes from the vineyard, ensuring they are free from rot or disease. Harvest around 4 kg of grapes for the wine production.

2. 2

   Crushing and Destemming

   Once harvested, crush and destem the grapes to release the juice. This process involves using a grape crusher or manually crushing the grapes in a sanitized container.

3. 3

   Adding Sugar and Yeast

   In a separate bowl, dissolve 100 g of sugar in 1 L of water. Add the dissolved sugar solution to the crushed grapes. Then, sprinkle 10 g of yeast over the mixture and stir gently to combine.

4. 4

   Fermentation Process

   Transfer the grape mixture to a fermentation vessel, ensuring that it is filled no more than three-quarters full. Allow the mixture to ferment at room temperature for about 7-14 days, stirring daily.

5. 5

   Monitoring Fermentation

   During the fermentation process, monitor the temperature and sugar levels. If necessary, add sulfur dioxide (SO2) to maintain a level of 50 mg/L to prevent unwanted microbial growth.

6. 6

   Pressing the Wine

   After fermentation is complete, press the mixture to extract the wine. Use a wine press or a sanitized cloth bag to separate the liquid from the solids.

7. 7

   Aging the Wine

   Transfer the pressed wine into oak barrels or stainless steel tanks for aging. Allow the wine to age for at least 6 months to develop its flavor profile.

8. 8

   Bottling

   Once the wine has aged, bottle it in sterilized wine bottles. Ensure that each bottle is sealed properly to maintain quality. Label the bottles with the vintage and any other desired information.