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Ingredients
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Wine Ingredients
Method
Winemaking Process
- 1
Harvesting
Harvest the Arneis grapes by hand when they reach optimal ripeness, usually in late September or early October.
- 2
Crushing and Destemming
Carefully crush the harvested grapes to extract the juice, ensuring that the stems are removed to avoid bitterness.
- 3
Fermentation
Transfer the crushed grapes to a fermentation vessel. Add yeast to the grape juice and allow it to ferment at a controlled temperature (around 18-20°C) for approximately 2-3 weeks.
- 4
Racking
After fermentation is complete, rack the wine off the sediment into a clean vessel, leaving the sediment behind.
- 5
Adding Sulfites
Add sulfites to the racked wine to stabilize it and prevent oxidation.
- 6
Maturation
Allow the wine to mature in stainless steel tanks for 4-6 months, periodically checking the flavor profile.
- 7
Filtration and Bottling
Filter the matured wine to remove any remaining solids before bottling. Fill the bottles with the wine and seal them with corks.
- 8
Aging
Store the bottled wine in a cool, dark place for further aging before release.