Flavour profile:
red fruit, fresh, alcohol-free
Vinification:
The grapes are fermented and matured according to the traditional winemaking method. During this traditional 'vinification' the grapes are crushed very carefully and the skins begin to release their colouring agent into the juice. Once the winemaker is satisfied with the hue, the grapes are gently pressed and the skins and juice are separated. Fermentation then continues.
The wine is dealcoholised just before bottling. Dealcoholisation takes place by means of vacuum extraction: The fully fermented base wine is dealcoholised under vacuum at a low temperature. The temperature is very important for the taste. The lower the temperature during dealcoholisation, the more aromas and therefore flavour are retained. This process takes place at 28°C. The volatile aromas of the wine are extracted simultaneously with the alcohol. The aromas are immediately returned to the dealcoholised wine. The collected alcohol is stored externally and used for another product. The wine is then purified, filtered and stabilized.
Food and wine:
Perfect as an aperitif, with a salad and/or with dessert. Very suitable for moments when you feel like a glass of wine and - for whatever reason - you don't want, can't or aren't allowed to drink alcohol.
| Volume: | 75cl |
