Description:

The alcohol removal occurs in a very careful way in a vacuum (a space with no air inside) and is definitely gentler then any other extraction method. The method allows a very gentle extraction by temperature considerably below 30° Celsius so that the thermal damage cannot occur. The wine is warmed up to 29° Celsius, when the alcohol reaches its boiling point and starts to evaporate. This procedure happens in a few minutes and therefore it is very effective. The system used is computer-controlled and ensures an optimal and correct extract of alcohol.

Tasting Notes:

Clear, very pale yellow with faint green highlights. Very expressive with notes of white flowers, pineapple, tropical fruit and mineral tones. Round and pleasing, fine balance, with notes of lemon and grapefruit.