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Ingredients
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Base Ingredients
Fermentation Ingredients
Aging Ingredients
Method
Harvesting and Crushing
- 1
Harvest the Grapes
Select ripe Sangiovese, Barbera, and Nebbiolo grapes, ensuring they are free of any rot or spoilage.
- 2
Crush the Grapes
Once harvested, crush the grapes using a grape crusher or by foot to release the juice. Collect the juice into a fermentation vessel.
Fermentation Process
- 3
Add Yeast and Sugar
To the collected grape juice, add the yeast and sugar. Stir gently to ensure even distribution.
- 4
Ferment the Must
Cover the fermentation vessel with a cloth and let it sit in a cool, dark place for 7-14 days, stirring daily until fermentation completes.
- 5
Add Tartaric Acid
After fermentation, add tartaric acid to stabilize the wine and enhance its acidity.
Aging the Wine
- 6
Transfer to Oak Barrels
Once fermentation is complete, transfer the wine to oak barrels for aging. Ensure the barrels are clean and free from any previous contents.
- 7
Add Finishing Oak Chips
During the aging process, add the finishing oak chips to the barrels to enhance the flavor. Age the wine for at least 12 months.
- 8
Bottling
After aging, filter the wine to remove any sediment and bottle it. Seal the bottles with corks and store them in a cool, dark place.
