Description
WINEMAKING
We source Sauvignon Blanc grapes from Stellenbosch and a small percentage from a coastal region for our Savvy White wine. Great care was taken whilst removing the alcohol from this Sauvignon Blanc. 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 12-15°C. The wine is left on lease for 6 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 meticulously 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 vine. This helps to enhance the palate and balance the acidity. Following this, standard winemaking practices are followed to prepare the wine for bottling.
SERVING TEMP
8-10°C
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