Spier De-alcoholised 0.5% Chenin Blanc
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Spier De-alcoholised 0.5% Chenin Blanc

If you’re new to them, de-alcoholised wines will be a little different to what you’re used to. Give your palate a bit of time to adjust to its delicate elegance and finesse.

This semi-sweet, unwooded wine has aromas of peach, litchi, orange, elderflower and hints of guava. The mouthwatering palate has fresh crisp, tropical fruit flavours that fill the mouth with a lemony saline swirl on the finish.

Although this versatile wine is great on its own as an aperitif, it’s also delicious with light seafood dishes or crisp salads.

Clear bright, pale straw with a greenish hue

Anton Swarts – Cape Wine Master

Alcohol: 0.5% vol
TA: 5.70 g/L
RS: 29.1 g/L
pH: 3.45

Coastal region


We choose specific vineyard blocks that naturally produce wines lower in alcohol and natural acidity – typically these feature low-yielding clones that ripen at lower sugar levels growing in light and sandy soils. The timing of the harvest and careful canopy management was also critical to create this lighter style of wine.


The winemaking process starts like any other wine: the grapes were hand-harvested at optimum ripeness, in the cool, early morning, then destemmed, slightly crushed, and lightly pressed.
A small portion of the slightly pressed juice was blended with the free-run juice and left to settle overnight. The following morning, the clear settled juice of the individual block selections was racked from the lees to stainless steel tanks and inoculated with yeast to start fermentation.

A few days later, while the wine was actively fermenting, the pre-selected tanks for the proposed blend were chosen. By this point, a small volume of alcohol had formed in these wines and it was here that the wines were de-alcoholised using Spinning Cone Technology.

De-alcoholising occurred in two stages. The first stage, under vacuum and at low temperatures, extracted the wine’s volatile flavours and aromatic soul. The second stage removed the neutral alcohol and added back the extracted flavour and aromatics.
The de-alcoholised (non-alcoholic) base wine was then left to complete the alcoholic fermentation with the remaining sugars and nutrients still available in the base wine.

After alcoholic fermentation, the wine was kept on its fine lees to add body and elegance. The wine was de-alcoholised again to achieve the classification of de-alcoholised wine. It was then cross flowed, and sugar adjusted to achieve harmony and balance and to soften the perception of acidity. Finally, the wine was tartrate stabilised and bottled.

No flavourants or artificial additives were added.

Typical Nutritional Information

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Vores sortiment

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