Tinto De Toro, Numanthia Termes Recipe

Tinto de Toro Directions

1. 1

   Prepare the Grapes

   Begin by washing the Tempranillo and Garnacha grapes thoroughly to remove any impurities. Remove the stems and place the grapes in a large fermentation vessel.

2. 2

   Crush the Grapes

   Using a grape crusher or your hands, crush the grapes to release the juice. Make sure to crush them well to extract as much juice as possible. This will be the base of your wine.

3. 3

   Add Sugar and Water

   In a separate container, dissolve the sugar in the 1 liter of water. Once fully dissolved, pour the sugar water into the fermentation vessel with the crushed grapes.

4. 4

   Add Yeast

   Sprinkle the yeast over the mixture in the fermentation vessel. This will help in the fermentation process, converting the sugars into alcohol.

5. 5

   Fermentation

   Cover the fermentation vessel with a cloth and let it sit in a cool, dark place for about 7 to 14 days. Stir the mixture daily to ensure even fermentation. You will notice bubbles forming as fermentation occurs.

6. 6

   Add Oak Chips

   After fermentation is complete, add the oak chips to the mixture. This will impart additional flavor to the wine. Stir gently to combine.

7. 7

   Strain the Mixture

   Using a fine mesh strainer or cheesecloth, strain the mixture to separate the liquid from the solids. Make sure to extract as much liquid as possible.

8. 8

   Bottling

   Pour the strained wine into clean wine bottles, leaving some space at the top. Seal the bottles with corks or caps. Store the bottles in a cool, dark place.

9. 9

   Aging

   Let the wine age for at least 6 months before tasting. The flavors will mature and develop over time.