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Ingredients
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Wine & Bubbly
Method
Wine & Bubbly
- 1
Prepare the Must
In a clean fermentation vessel, combine the Grenache, Cinsault, and Syrah grapes. Crush the grapes gently to release their juices, creating a mixture known as the 'must'.
- 2
- 3
Add Citric Acid
Add 0.5 grams of citric acid to the mixture. This helps to maintain acidity levels and enhances the freshness of the wine.
- 4
Introduce Yeast
Sprinkle 1 teaspoon of yeast over the mixture. Ensure the yeast is evenly distributed to promote consistent fermentation throughout the must.
- 5
Fermentation Process
Cover the fermentation vessel with a clean cloth or lid to keep out contaminants. Allow the mixture to ferment at room temperature for 10-14 days, stirring daily to help with extraction of flavors.
- 6
Pressing the Wine
After fermentation is complete, press the mixture to separate the wine from the solids. Use a wine press or a fine mesh sieve to extract as much liquid as possible.
- 7
Aging
Transfer the pressed wine into a clean glass or stainless-steel container. Allow the wine to age for at least 2-3 months to develop its flavors. Store in a cool, dark place.
- 8
Bottling
Once aged, carefully bottle the wine using clean, sanitized bottles. Seal with a cork or cap and label with the date and variety.
- 9
Enjoy
Chill the wine to your preferred temperature before serving. Enjoy the Campuget Rosé chilled, ideally paired with light salads, seafood, or grilled chicken.