Chianti Classico 'le Tre Vigne' 2020 Recipe
Make Chianti Classico 'le Tre Vigne' 2020 Recipe in just 6h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Wine Ingredients
Method
Wine Preparation
- 1
Harvesting Grapes
Carefully hand-harvest the Sangiovese, Canaiolo, and Colorino grapes when they reach optimal ripeness, typically in late September.
- 2
Crushing and Destemming
Gently crush and destem the grapes to release their juice, keeping the integrity of the skins to enhance flavor.
- 3
Fermentation
Transfer the crushed grapes into a fermentation vessel. Add yeast to initiate fermentation. Allow the mixture to ferment for 10-14 days at a controlled temperature of 24-28°C.
- 4
Pressing
After fermentation, press the grape mixture to extract the wine. Separate the liquid from the solid grape skins.
- 5
Malolactic Fermentation
Allow the wine to undergo malolactic fermentation to soften acidity. This usually occurs in oak barrels for 6-12 months.
- 6
Aging
Age the wine in oak barrels for a minimum of 12 months, allowing it to develop complex flavors and aromas.
- 7
Bottling
Filter and bottle the wine. Ensure the addition of sulfites to stabilize the wine for storage.
- 8
Labeling
Label the bottles appropriately, ensuring it reflects the vintage and style of the Chianti Classico.