How To Make Wine - The Best!
Being southern Italian, wine making is in our blood. My dad sat around the dinner table in the 1940's with the entire family sharing one glass. When my grandfather put down his fork, everyone stopped eating. It was time for a drink, wine of course, no matter what age. The wine was poured and the glass was passed around the dinner table. Today we are using the best California juice to make an amazing Cabernet Sauvignon. 1. Start in the fall, first week of September. Order three "20 litre" pails for each demijohn. 2. Pour the juice into barrels and maintain a warm 23.5 degree celsius or 76 degree fahrenheit temperature for 14 to 16 days. 3. Transfer the fermented juice to demijohns and let sit for 3 months. 4. Transfer to gallons or bottles. 5. Salute!
