Cave Spring ‘o&b’ Brut Recipe
Niagara Escarpment, Ontario
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Ingredients
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Ingredients for Cave Spring ‘O&B’ Brut
Method
Winemaking Procedure for Cave Spring ‘O&B’ Brut
Harvesting and Crushing
Harvest the Chardonnay and Pinot Noir grapes from the Niagara Escarpment when they are ripe. Crush the grapes gently to extract the juice while keeping the skins separate.
Fermentation
Transfer the grape juice to a fermentation tank. Add the yeast and allow the juice to ferment at a controlled temperature of around 55-60°F (13-16°C) for 2-3 weeks until fermentation is complete.
Aging
Aging the wine in bottles should be done for at least 12 months at a controlled temperature. During this time, the bubbles will develop.
Enjoy
Chill the Cave Spring ‘O&B’ Brut before serving. Enjoy the sparkling wine chilled, paired with light appetizers or seafood.
