APPALINA Designation : DE-ALCOHOLISED RED WINE Grape varieties : Cabernet Sauvignon Vinification : 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.
Sensory characteristic : Colour : Very intense, almost black, garnet red to purple. Nose : Red fruit, blackcurants, with notes of spices, typical from this variety. Palate : Fine tannic body, fine persistence and long taste. Recommendations : Goes perfectly well with red meat and many different types. Serving condition in C° : 16 - 18 °C Alcohol content : 0.01 Cellar potential : 2 years