Deux Roche Macon Village, Chardonnay Recipe

Wine Making Process

1. 1

   Harvesting

   Begin by harvesting 100 kg of ripe Chardonnay grapes from the vineyard. Ensure the grapes are picked at optimal ripeness to maintain the desired flavor profile.

2. 2

   Crushing and Pressing

   Crush the harvested grapes to release the juice. Use a wine press to separate the juice from the skins. Collect the juice into a sanitized fermentation vessel.

3. 3

   Adding Sulfur Dioxide

   Add 50 g of sulfur dioxide to the grape juice to inhibit unwanted microbial activity and preserve the wine's freshness.

4. 4

   Yeast Inoculation

   Sprinkle 5 g of yeast over the surface of the grape juice to initiate fermentation. Stir gently to incorporate the yeast into the juice.

5. 5

   Fermentation

   Allow the mixture to ferment at a controlled temperature (18-22°C) for approximately 2-4 weeks. Monitor the fermentation process regularly.

6. 6

   Malolactic Fermentation

   After the primary fermentation is complete, add 1 g of malolactic bacteria to the wine to convert malic acid to lactic acid, softening the wine's acidity.

7. 7

   Racking

   Once malolactic fermentation is complete, rack the wine off the sediment into a clean fermentation vessel to clarify the wine.

8. 8

   Fining

   Add 20 g of fining agents (bentonite or egg whites) to help clarify the wine further. Let it settle for a few days before racking again.

9. 9

   Bottling

   Once the wine is clear and stable, it's time to bottle. Ensure that bottles and corks are sanitized. Fill the bottles with wine, leaving some space at the top, and seal with corks.

10. 10

    Aging

    Allow the bottled wine to age in a cool, dark place for at least 6-12 months before tasting. This aging process helps develop the wine's complexity.