Lautus De-Alcoholised Wines, Sparkling Rosé NV
Reg Holder started his career with vintages in France, Australia and the USA before returning to South Africa. He then spent 11 years as the winemaker at both Neil Ellis and Delheim. In 2015, while his wife was pregnant with their first child, he started experimenting with de-alcoholised wine for her. When they were expecting their second, in 2017, Reg decided that he was going to move full time into the Lautus de-alcoholised project.
Reg uses his traditional winemaking expertise to craft an outstanding base wine. He then removes the alcohol using a state of the art piece of machinery that combines centrifugal force and a vacuum in order to extract the alcohol while leaving the wines’ volatile flavour and aromatic essence intact, before carbonating (the traditional Champagne method cannot be used as it will create alcohol in the bottle) the de-alcoholised wine.
Unquestionably the best range de-alcoholised wine we have tried!
£11.30
Western Cape
Pinotage
Description
VARIETAL: Pinotage
WINE OF ORIGIN: Western Cape
WINEMAKING:
Careful winemaking practices were followed to retain all the beautiful aromas and flavours from fermentation. Crushed, lightly pressed and settled overnight. Fermentation was done with a selected yeast strain at 14- 16°C. Left on the lees for 12 weeks prior to racking to the second phase of production.
*Due to the need to not have any alcohol, the wine is carbonated during bottling.
TASTING NOTES:
The nose is alive with strawberries and raspberries with a hint of floral, which the bubbles accentuate. The palate shows slight sweetness, with a lively, but elegant sparkle. to be enjoyed in its purest and natural form, without the restrictions of alcohol.
FOOD PAIRING:
Pairs beautifully with Cajun style calamari as well as a nice de-boned leg of lamb, coal roasted with rosemary and garlic.
SERVING TEMP: 6-8°c
ANALYSES:
Alc: < 0,5%
RS: 34g/L
TA: 6.4
PH: 3.4
ALCOHOL REMOVAL: The alcohol is removed via spinning cone technology at low temperature under vacuum. The initial phase is to first remove the flavour, and set aside. The alcohol is then removed and once completed the flavour is added back to the de-alcoholised wine. Because there is significant volume loss during this process, a portion of the alcohol water is then again put through the process to extract the water, and added back. This helps to fill out the palate and balance acidity. Normal winemaking practices are followed from here in preparation for bottling.
Additional information
| Grape | Pinotage |
|---|---|
| Wine Farm | |
| Vintage | NV |
| Origin | Coastal Region |
Pairs beautifully with Cajun style calamari as well as a nice de-boned leg of lamb, coal roasted with rosemary and garlic.
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