Select ripe Malbec grapes and harvest them carefully to avoid bruising. Place the grapes into clean fermentation bins.

Harvesting Grapes

Crush the harvested grapes using a grape crusher or by foot to release the juice. Ensure that the stems are removed.

Crushing Grapes

Dilute the crushed grape mixture with 500 ml of water. Sprinkle 10 g of wine yeast over the mixture and stir gently to combine.

Add Water and Yeast

Add 5 g of tannin powder and 150 g of sugar to the mixture. Stir thoroughly until both are dissolved.

Add Tannin and Sugar

Cover the fermentation bin with a lid or cloth and let it ferment at room temperature for 7-14 days, stirring daily. Monitor the fermentation process.

Fermentation

Once fermentation is complete, press the mixture to separate the liquid wine from the grape solids using a wine press.

Press the Wine

Transfer the pressed wine into an oak barrel for aging. Add 2 g of sulfites to stabilize the wine.

Prepare for Aging

Allow the wine to age in the oak barrel for at least 6 months to develop flavor. Periodically check for taste and aroma.

Aging

After aging, siphon the wine into clean bottles using a siphon tube to avoid disturbing the sediment. Seal the bottles with corks.

Bottling the Wine

Label the bottles with the wine name and date of bottling. Store in a cool, dark place.

alberti malbec

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