Vino di Casa di Antonio Scarpino Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Before 1988:
36 cases Zinfandel grapes
After 1988:
Standard Recipe: 2:1 (2 red to 1 white case of grapes)
24 cases carignane (red grapes)
12 cases moscato (white grapes)
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Directions: |
Directions:- Order grapes in early September and start approximately September 8-14.
- Let cases of grapes warm up in the garage.
- After the grapes warm up over night you crush the grapes into bins.
- Stir the grapes and let them sit in bins for 1-2 evenings.
- Press the grapes using the wine press. Squeeze, let it rest, repeat.
- Use filter screen and buckets to capture wine.
- Use Nonno's motorized travasa to transfer grape juice into 54L Damigiana and fill them up about 3/4 full for room to boil.
- Fill up a few gallone and small damingiana to fill up larger damigiana after they boil.
- DO NOT COVER wine and make sure temperature is approximately 70 degrees Fahrenheit.
- Let the wine boil and use gallons and small damigiana to fill up 54L Damigiana
- Cover only when the wine stops boiling approximately at the end of October (5-6 weeks)
- Cap wine and make sure there isn't any air that can get in and make sure the temperature 60-65 degrees Fahrenheit.
- On San Martino (November 11th) open up the wine and taste!
- Maintenance is needed. You will need to travasa the wine from each damigiana every 4-5 months to ensure top quality wine.
- Buona Fortuna e SALUTE :) |
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Number Of
Servings: |
Number Of
Servings:1 Case=8 litres (2.75 gallone of wine |
Preparation
Time: |
Preparation
Time:3-4 days |
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