Rosé, Triennes Recipe
Make Rosé, Triennes Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients for Rosé, Triennes
Method
Directions for Making Rosé, Triennes
- 1
Prepare the Grapes
Select high-quality Grenache, Cinsault, and Syrah grapes. Wash them thoroughly to remove any pesticides or dirt.
- 2
Crush the Grapes
In a clean fermentation vessel, crush the grapes gently to release their juices. Ensure that you do not break the seeds to avoid bitterness.
- 3
Add Water and Sugar
Pour 500 ml of water into the crushed grape mixture. Add 15 grams of sugar to enhance fermentation and balance acidity.
- 4
Add Citric Acid
Incorporate 2 grams of citric acid to the mixture to adjust the acidity and enhance the flavor profile of the wine.
- 5
Yeast Addition
Sprinkle 1 teaspoon of wine yeast over the mixture. Stir gently to combine and activate the yeast.
- 6
Fermentation
Cover the fermentation vessel with a clean cloth and let it sit at room temperature (around 20-25°C) for 5-7 days. Stir the mixture daily.
- 7
Strain the Mixture
After fermentation, strain the mixture through a fine mesh or cheesecloth into another clean container to separate the liquid from the grape solids.
- 8
Bottle the Rosé
Transfer the strained rosé into sterilized bottles and seal them. Store them in a cool, dark place.
- 9
Aging
Let the rosé age for at least 2-3 weeks before tasting. The flavors will develop and mature over time.