Villa Venti Sangiovese Recipe
Villa Venti, Primo Segno, Sangiovese, 2020, Emilia-Romagna, Italy
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Ingredients
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Wine Ingredients
Method
Wine Production
- 1
Harvesting Grapes
Select ripe Sangiovese grapes and harvest them from the vineyard, ensuring they are free from rot and disease.
- 2
Crushing and Destemming
Destem the grapes and crush them to release the juice, ensuring that some of the skins remain with the juice for color and tannin extraction.
- 3
Fermentation
Transfer the crushed grapes into a fermentation vessel, adding the yeast to initiate fermentation. Allow fermentation to occur at controlled temperatures for about 7-10 days.
- 4
Malolactic Fermentation
Once primary fermentation is complete, add malolactic bacteria to convert malic acid to lactic acid, softening the wine's acidity.
- 5
Pressing
After malolactic fermentation, press the wine to separate the liquid from the solids. Transfer the wine into aging barrels.
- 6
Aging
Age the wine in oak barrels for 12 months to develop flavors and complexity. Monitor the aging process regularly.
- 7
Filtering and Bottling
Filter the wine to remove any remaining solids and sulfites, then bottle the wine in sterilized bottles for storage.
- 8
Tasting
Allow the wine to rest for a few weeks before tasting. Serve at the appropriate temperature and enjoy the rich flavors of the Villa Venti Sangiovese.