Being southern Italian, wine making is in our blood. My dad sat across the dinner desk within the 1940’s with the whole household sharing one glass. When my grandfather put down his fork, everybody stopped consuming. It was time for a drink, wine in fact, it doesn’t matter what age. The wine was poured and the glass was handed across the dinner desk.
Today we’re utilizing the most effective California juice to make a tremendous Cabernet Sauvignon.
1. Start within the fall, first week of September.
Order three “20 litre” pails for every demijohn.
2. Pour the juice into barrels and preserve a heat 23.5 diploma celsius or 76 diploma fahrenheit temperature for 14 to 16 days.
3. Transfer the fermented juice to demijohns and let sit for Three months.
4. Transfer to gallons or bottles.