Cesanese Del Piglio Recipe
Recipe information
Make Cesanese Del Piglio in just 3h . D.O.C.G.
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Ingredients
Wine Ingredients
Equipment
Preparation
1. Harvesting
Select and harvest ripe Cesanese grapes, ensuring that they are free from any rot or disease.
2. Crushing
Crush the harvested grapes using a press to extract the juice. Collect the juice in a fermentation tank.
3. Adding Yeast
Add the yeast to the grape juice in the fermentation tank to initiate the fermentation process.
4. Adding Sulfites
Add sulfites to the mixture to prevent unwanted bacteria and wild yeast from interfering with the fermentation.
5. Monitoring Fermentation
Allow the mixture to ferment for about 7 to 14 days, monitoring the temperature and sugar levels using a hydrometer.
Bottling
6. Pressing
Once fermentation is complete, press the liquid to separate the wine from the solids (grape skins and seeds).
7. Racking
Transfer the wine into clean bottles, leaving sediment behind to ensure clarity.
8. Corking
Seal the bottles with corks to preserve the wine.
9. Aging
Store the bottled wine in a cool, dark place to age for at least 6 months before tasting.
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