Arnaud Lambert Cremant De Loire Nv Recipe
Make Arnaud Lambert Cremant De Loire Nv Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cremant Ingredients
Method
Cremant Preparation
- 1
Harvesting Grapes
Begin by harvesting 75 cups of Chenin Blanc grapes and 25 cups of Cabernet Franc grapes. Ensure the grapes are ripe and healthy.
- 2
Crushing Grapes
Crush the harvested grapes in a clean fermentation vessel to extract the juice. Ensure that the skins remain in contact with the juice for a short period to enhance flavor.
- 3
Fermentation
Add 1 tablespoon of yeast and 1 tablespoon of sugar to the grape juice mixture. Stir gently to incorporate, then cover the vessel with a clean cloth. Allow the mixture to ferment for about 2 weeks at a controlled temperature of 18-22°C (64-72°F).
- 4
Secondary Fermentation
After primary fermentation, siphon the wine into a clean bottle, leaving sediment behind. Add 1 teaspoon of sulfites to stabilize the wine. Seal the bottle and allow it to undergo secondary fermentation for another 4-6 weeks in a cool, dark place.
- 5
Riddling
Once secondary fermentation is complete, place the bottle upside down in a riddling rack to encourage sediment to collect in the neck of the bottle.
- 6
Disgorgement
After several weeks of riddling, freeze the neck of the bottle to solidify the sediment. Remove the frozen plug of sediment and top off the bottle with filtered water (500 ml) if needed, then reseal.
- 7
Chilling and Serving
Chill the Cremant de Loire NV in the refrigerator for a few hours before serving. Pour into flutes and enjoy the sparkling wine with friends.