Savigny – Les – Beaune Rouge Recipe
Recipe information
Make Savigny – Les – Beaune Rouge in just 3h . France (2017)
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Ingredients
Ingredients for Savigny – les – Beaune Rouge
Winemaking Process
1. Harvesting the Grapes
Harvest Pinot Noir grapes by hand when they reach optimal ripeness. This usually occurs in late September to early October.
2. Crushing and Destemming
Crush and destem the harvested grapes to extract juice. Ensure that the grapes are not overly crushed to avoid harsh tannins.
3. Fermentation
Transfer the crushed grapes into a fermentation vessel. Add yeast and sugar to the mixture. Allow fermentation to occur at a controlled temperature of 18-20°C (64-68°F) for about 7-14 days.
4. Pressing
Once fermentation is complete, press the mixture to separate the liquid wine from the grape skins. The pressing should be gentle to maintain the wine's quality.
5. Malolactic Fermentation
Add malolactic bacteria to the pressed wine. Allow this secondary fermentation to take place for 2-3 weeks to soften the acidity.
6. Sulfite Addition
Add sulfites to the wine to preserve it and prevent spoilage. Stir well to ensure even distribution.
7. Aging
Transfer the wine to oak barrels for aging. Let it age for 6-12 months, depending on the desired flavor profile.
8. Bottling
Once the aging process is complete, filter the wine and bottle it. Store the bottles in a cool, dark place.
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