Description
WINEMAKING
We source Pinotage grapes for our Rosé wine from Voor Paardeberg, a small wine-growing area close to Paarl in the Western Cape region of South Africa. Great care was taken whilst removing the alcohol from this fresh rosé wine. We use smaller bunches and berries that result in a higher flavour concentration. Our winemaker follows careful practices to retain the beautiful aromas and flavours from fermentation. The grapes are crushed, lightly pressed, and settled overnight. Fermentation is done with a selected yeast strain at 14-16°C. The wine is left on lease for 3 weeks before racking to the second production phase.
ALCOHOL REMOVAL
The alcohol is separated using spinning cone technology at a low temperature and under a vacuum. The first step is to remove the flavours and set them aside. Once the alcohol is removed, the flavours are then reintroduced to the de-alcoholised wine. This process results in a significant loss of volume, so a portion of the alcohol-water mixture is put through the process again to extract the water, which is then added back to the wine. This helps to enhance the palate and balance the acidity. Following this, standard winemaking practices are followed to prepare the wine for bottling.
SERVING TEMPERATURE
8-10°C
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