Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Ensure the 0.75 L of Pinot Nero base still wine is clean, stabilized (malolactic completed or intentionally retained), cold (8–12°C), and clarified. If necessary, cold-stabilize and filter to remove gross lees and proteins prior to secondary fermentation preparation.

Start with chilled base wine

Dissolve 24 g sugar into 20 ml warm (30–35°C) clarified water to make a concentrated sugar solution. Cool the solution to room temperature (20–25°C).

Add 0.25 tsp active sparkling wine yeast to the cooled sugar solution and stir gently. Let rehydrate for 10–15 minutes if using active dry wine yeast, then add 1 tsp yeast nutrient and mix to dissolve.

Combine the liqueur de tirage (sugar/yeast/nutrient solution) with the 0.75 L Pinot Nero in a sanitized mixing vessel. Gently mix to distribute yeast evenly. Monitor temperature — keep the combined must/wine at 12–18°C for best yeast activity.

Transfer the prepared wine into a clean, sterilized 750 ml sparkling wine bottle, leaving minimal headspace (about 2–3 cm) and fit with a crown cap. Alternatively, use proper sparkling wine bottles rated for secondary fermentation pressure.

Allow the bottle to stand at 12–18°C for secondary fermentation. Over 2–4 weeks the yeast will ferment the added sugar, creating about 5–6 bars of pressure and natural carbonation. Confirm fermentation activity by observing slight opacity and pressure development (a slow hiss when lightly opened for testing — be cautious).

After completion of secondary fermentation (no visible fermentation activity and pressure stabilized), move bottles to a cool cellar at 10–12°C. Age on lees for a minimum of 9 months to develop autolytic aromas; for more complexity age 12–24 months. Keep bottles stored horizontally to maximize lees contact.

When the desired aging is reached, rack and riddling: gradually rotate and tilt the bottle neck downward over 2–4 weeks (manual riddling) until all lees settle into the neck. If using a gyropalette, follow manufacturer settings to consolidate sediment into the neck.

Chill the neck of the bottle by placing it in a freezing solution or ice/salt bath until the neck and sediment are frozen solid (about -18°C for several minutes depending on volume).

Disgorge by quickly removing the crown cap. The frozen plug of lees will be ejected by the bottle pressure. Immediately cap the bottle for the next step.

Prepare the dosage: dissolve 10 g sugar into 20 ml neutral base wine to make the liqueur d'expédition (Brut dosage). Adjust slightly to taste if a slightly drier or softer Brut is desired (less sugar = extra brut; more sugar = extra dry).

Quickly add the 20 ml dosage into the bottle through the opening after disgorgement, topping the bottle to proper volume. Immediately fit with a natural cork and wire muselet, or use a sparkling wine cork and wire cage, and store upright for 24 hours to seat the cork.

Clean the bottle exterior, label, and rest the wine for at least 1–2 weeks before release to allow the wine to integrate with the dosage and settle.

Chill the Brut Rosè to 6–8°C. Serve in a tulip or flute glass. Pour gently to preserve mousse. Expect fine persistent bubbles, red fruit aromas from Pinot Nero, and autolytic brioche notes from lees aging.

Pinot Nero (base still wine)

Sugar (sucrose, fine granulated)

Active Champagne/liqueur yeast (wine strain)

Yeast nutrient

Clarified water (to dissolve sugar)

Quality cane sugar (to make syrup)

Neutral base wine (same lot or neutral white wine)

75 cl sparkling wine bottle (clean and sterilized)

Crown cap and crown capper (or sparkling crown closures)

Bottle brush and bottling wand (equipment)

Riddling rack (or gyropalette) — optional

Freezer or ice bath for disgorging

Brut Rosè

Make Brut Rosè Recipe in just 108h . Pinot Nero - 13,5%

Brut Rosè

Descriptors

Tasting Notes

Food Pairings

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