Description
WINEMAKING PROCESS
Grapes for our red blend, Lautus Savvy Red, is sourced from our winemaker’s family farm in Vredendal – a town in the northern Olifants River Valley in the Western Cape province of South Africa. Great care was taken whilst removing the alcohol from this rich supple red blend. We make this blend by using grapes in the order that Reg planted the hectares on their farm – Shiraz/Pinotage/Tempranillo/Cabernet Sauvignon. Our winemaker follows gentle practices to retain the beautiful aromas and flavours and minimise the extraction of tannins. Fermentation was done in upright fermenters with one to two pump-overs per day at a temperature of 26-28°C. The wine was aged in oak for 9 -12 months 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 TEMP
12-14°C
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