Winemaking from Fresh California and Italian Juice

Every Mosti Mondiale juice has been pre-inoculated with selected yeast and a minimal amount of sulphur dioxide. This is done to ensure you the desired fermentation and reduce the risk of oxidation to the must.

Step #1  Insure that the cover’s seal-band is intact. Take note of the lot number inscribed on the pail’s identification seal, the date of your purchase. The lot number is essential for your Mosti Mondiale guarantee.

Step #2  Open the pail by breaking the cover’s seal-band. Remove completely and re-place lightly on top of the pail.

Step #3  Allow the must to return to room temperature (approx. 22°-24° / 72°-75°F), at which point the fermentation will begin by itself. Mix well and take a first specific gravity reading at the first signs of fermentation. Use sulfite and thoroughly clean and sterilize with sulfite all equipment in contact with the must. Equipment can be contamination vectors.

Step #4   Allow the must to ferment in the pail for the next 4 to 6 days.

Optional: Add Booster Rouge or Booster Blanc at this time. See Nutrient Info Sheet, attached.)

In order to properly follow the fermentation’s progression, at least every second day, take note on your graph of the must’s specific gravity and temperature. You can take the opportunity to slowly mix the must (this re-suspends the yeast’s and available nutrients contained in the must).

Step #5   Between a specific density of 1.010 and 1.030, you can now completely transfer the must in a sterile carboy or demijohn (of larger capacity in order to avoid possible over-spills from the still active fermentation). Make sure to include all deposits from the bottom of the pail (which still contains a lot of nutrients for the yeast). Apply an airlock containing a standard solution of potassium metabisulfite (it is not necessary at this stage to have a full carboy, as the CO2 generated protects the must) and let the must ferment for one (1) more week.

Optional: Add Tanin VR Supra at this time. See Nutrient Info Sheet. Continue taking your specific gravity readings at least every second day.

Step #6   At a density of 0.990 to 0.992, rack the wine in a new sterile carboythis time leaving the sediment (lees) behind.

At this point you can choose to follow a Malolactic Fermentation (A) or Standard Fermentation (B).

A.Malolactic fermentation

Optional: Add Opti-Malo  and your malolactic cultat this time.

Remember that the malolactic fermentation will require 1-4 months depending on conditions.  Store the carboy in a warm area (68°-74°F). Malolactic fermentation will appear like a secondary fermentation, releasing minute CO2 bubbles.  Make sure your carboy is now well topped-up (1 to 2 inches from the neck; if required, top-up with wine, not water). Be sure to properly fix the airlock in place.

Maintain 68°-74°F until malolactic fermentation is complete. See the Malolactic Fermentation Instructions for complete instructions.

B.Standard winemaking procedure

Rack your wine a minimum total of four times.  Rack within 30 days of the completio of yeast fermentation, adding ½ campden per gallon to protect the wine from oxidation. Rack again every 6-8 weeks, adding ¼ campden tablet per gallon. Skip steps 7 & 8, go to the optional Oaking task.


Step #7   When malolactic fermentation is complete, we recommend adding a clearing agent. Let clarify for 2 to 3 weeks in a dark and a cool as possible place (the cold helps natural clarification and stabilization).

Step #8   After this 2-3 weeks clarification, rack again (taking care to avoid aerating or splashing) to remove the wine from the lees. Also helps to partially degass the wine.

Some wines may require a few additional rackings to completely clarify.


Oaking  (Optional): If desired, add oak at this time. (Oak chips, cubes, staves or spirals) Remove oak in 6 – 8 weeks or until desired taste is achieved. Check (taste) frequently so as not to over oak!


Step #9   Your wine will now benefit from aging.   Once wine has cleared, taste your wine. Your wine is now ready to filter and bottle. Rack again. In order to adequately protect your wine for its preservation, add 4 gr. (1/2  TSP) of potassium metabisulfite and 1 gr. (1/8 TSP) of ascorbic acid (vitamin C) to the wine and mix well prior to filtering. **Mosti Mondiale recommends adding 5 gr of potassium sorbate to your 6 gallon batch of wine prior to bottling to prevent any possible renewed fermentation in the bottle. Note: Adding potassium sorbate is particularly important especially if you have chosen not to do a malolactic fermentation.

Once the wine is bottled it is possible that your wine will precipitate small crystals of tartar, commonly known as wine diamonds. This phenomenon is entirely natural and is not a defect. However, if you wish to prevent its appearance, discuss the matter with us.

Step #10   For good keeping, always use a new, good quality cork. Allow the wine to age gracefully in a dark and cool place. Its nobility, complexity and finesse will reward your patience.