Lambrusco Di Sobara, Demisparkling Red, Italy Recipe
Aromas of sweet cherries and dried strawberries with light scents of dried herbs.
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Ingredients
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Wine Components
Method
Wine Making Process
Preparation of Grapes
Crush the Sangiovese and Lambrusco grapes in a clean fermentation vessel. Make sure to extract all the juice and pulp.
Fermentation Start
Add water and sugar to the crushed grapes. Stir well to combine, then sprinkle the wine yeast over the mixture. Cover the vessel with a clean cloth and let it sit for 5-7 days at room temperature.
Adding Dried Herbs
After 7 days, add the dried herbs to the mixture, stirring gently to incorporate them. This will enhance the wine's aroma.
Second Fermentation
Transfer the mixture to a secondary fermentation vessel, leaving behind the sediment. Seal the vessel with an airlock and let it ferment for an additional 2-3 weeks.
Bottling
Once fermentation is complete, carefully siphon the wine into clean bottles, leaving some space at the top. Seal with corks and let it age for at least 1 month before tasting.