Hahn Pinot Noir Recipe
Make Hahn Pinot Noir Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ingredients for Hahn Pinot Noir
Method
Directions for Making Hahn Pinot Noir
- 1
Harvesting Grapes
Select ripe Pinot Noir grapes from the vineyard. Ensure that the grapes are healthy and free from rot.
- 2
Crushing Grapes
Crush the grapes in a clean fermentation vessel to release the juice. Ensure that the skins are broken to allow for better extraction of flavors.
- 3
Adding Sulfur Dioxide
Add 50 grams of Sulfur Dioxide to the crushed grape mixture to prevent oxidation and unwanted microbial growth.
- 4
Fermentation Setup
Add 12 liters of water to the grape mixture. Sprinkle 15 grams of wine yeast over the mixture and gently stir.
- 5
Primary Fermentation
Cover the fermentation vessel and allow the mixture to ferment for about 7 to 10 days at a temperature around 20-25°C (68-77°F). Stir daily.
- 6
Pressing
After primary fermentation, press the mixture to separate the liquid wine from the solid grape skins. Use a wine press for best results.
- 7
Adding Sugar and Tannin
Add 200 grams of sugar and 10 grams of tannin to the pressed wine. Stir well to dissolve.
- 8
Malolactic Fermentation
Add 5 grams of malolactic bacteria to the wine. Allow it to undergo malolactic fermentation for 2-3 weeks.
- 9
Racking
After malolactic fermentation, rack the wine into a clean vessel to separate it from the sediment that has formed.
- 10
Aging
Age the wine in oak barrels or stainless steel tanks for at least 6 months to develop its flavors.
- 11
Bottling
Once aging is complete, bottle the wine using clean bottles and corks. Ensure that the bottling environment is sanitized.