Begin by harvesting the Pinot Grigio grapes at peak ripeness, usually in late summer or early autumn. Ensure that the grapes are healthy and free from rot.

Harvesting the Grapes

Crush the harvested grapes using a grape crusher or by hand. The goal is to break the skins to release the juice while minimizing the amount of seeds and skins that enter the must.

Crushing the Grapes

Transfer the crushed grapes into a fermentation vessel and add the required amount of water to create the must.

Prepare the Must

Sprinkle the yeast evenly over the surface of the must and add sulfites to prevent unwanted bacteria from affecting fermentation.

Add Yeast and Sulfites

Allow the mixture to ferment in a controlled temperature environment (around 18-20°C) for about 2-3 weeks, stirring occasionally.

Ferment the Must

Once fermentation is complete, add the citrus zest and any optional natural flavoring for enhancement.

Add Flavorings

Filter the wine to remove any solids and sediment before bottling.

Filtration

Transfer the filtered wine into clean, sterilized bottles and seal them. Store the bottles in a cool, dark place to mature for at least 6 months.

monte degli pinot grigio

Recipe information

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