Great care is taken at this stage to work as gently as possible to retain all the beautiful flavours from fermentation. Alcohol removal is done via spinning cone* technology at low temperature under vacuum. Removal is done in two passes. With the initial pass, 100% of the wine’s volatile flavour and aromatic essence is captured and set aside. During the second pass the neutral alcohol is removed from the wine. After this the essence from the first pass is added back to the de-alcoholised wine. Thus giving you all the flavour without the restriction alcohol.
*Spinning cone – The technology uses thin fill evaporation, created by the rotation of cones, and removal of aroma and alcohol using a vacuum process at low temperatures.