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 offers aromas of black and red berries with a dash of pepper. The cherry-laden palate features sour plums and ripe mulberry on the finish complemented by a mouthwatering salinity.
This highly versatile wine is not only stunning on its own as an aperitif: it’s also gorgeous with patés, terrines, rillettes and white-rinded cheeses like brie.
Alc: 0.5 % vol
TA: 5.30 g/L
RS: 26.4 g/L
Anton Swarts – Cape Wine Master
TERROIR / SOIL / VINEYARD AND CLIMATE CONDITIONS:
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, destemmed, slightly crushed and cooled at ±10ºC - 12ºC to enable cold maceration prior to fermentation in stainless steel tanks. After two days of cold soaking, the juice was inoculated with a selected yeast strain and the fermentation was temperature controlled. During fermentation, three pump-overs were conducted daily to extract colour and flavour. Towards the end of alcoholic fermentation, the tanks were racked; tastings were conducted to determine the tanks for the proposed blend.
By now, alcohol had formed in these wines; here, during the last stages of fermentation, the wines were de-alcoholised using Spinning Cone Technology. De-alcoholising occurred in two stages. The first extracted the wine’s volatile flavour and aromatic soul. This occurred under vacuum at low temperatures. In the second stage, we removed the neutral alcohol and added back the extracted flavour and aromatics. The de-alcoholised 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 reach 0.5%, the legal limit for de-alcoholised wine. The wine was then cross flowed, and sugars adjusted to achieve harmony, balance and to soften the perception of acidity. Finally, the wine was tartrate stabilised and bottled.
No flavourants or artificial additives were added.
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