Sangiovese Recipe
Recipe information
Make Sangiovese in just 12h . Tregole, Chianti Classico, Italy 2022
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Ingredients
Wine Ingredients
Additives
Wine Production Process
1. Harvesting Grapes
Harvest Sangiovese grapes from the vineyard when they reach optimal ripeness, typically between late September and early October.
2. Crushing and Destemming
Destem and crush the grapes to release the juice. This can be done manually or using a mechanical crusher.
3. Fermentation
Transfer the crushed grapes into fermentation tanks. Add yeast to initiate fermentation. Maintain a temperature of around 22-24°C (72-75°F) for optimal fermentation.
4. Pressing
After fermentation (about 7-14 days), press the wine to separate the liquid from the skins. Collect the free-run juice and press wine separately.
5. Add Sulfur Dioxide
Add sulfur dioxide to the wine to prevent oxidation and spoilage. The typical addition is around 50 mg/L.
6. Malolactic Fermentation
Introduce malolactic bacteria to convert malic acid into lactic acid, smoothing the wine's flavor. This may take 2-4 weeks.
7. Aging
Transfer the wine to oak barrels for aging. Allow the wine to age for 6-12 months, depending on the desired flavor profile.
8. Fining
Add fining agents like bentonite to clarify the wine. This process can take a few weeks.
9. Bottling
Once aging and fining are complete, bottle the wine in sterile bottles. Ensure proper corking and sealing.
10. Labeling and Storage
Label the bottles with the vintage year and varietal. Store the wine in a cool, dark place until ready to serve.
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