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Wine Making Process

Making alcohol-free wine is not very different from making regular wines. They go through the same processes but with an additional stage of dealcoholisation. 

Wine Making Process Of Non Alcoholic Wines

Let’s Break Down The Production Of Our Alcohol-Free Red Wines !

In-mouth sampling is done to determine the most appropriate days for the production of alcoholic red wine. The grapes are then harvested, destemmed and placed in maceration vats for 3-4 days, at a controlled temperature of 14°C. Then, fermentation will begin using cultured yeasts.

After fermentation, young wine will be produced. After racking the wine, dealcoholisation process begins. It is carried out using a pressure system at a low temperature, where high pressure and a temperature of 30°C are combined to vapourise and remove the ethanol. The rest of the wine remains in liquid state and without the ethanol.

60% of the wine is placed in French Oak barrels for 4 to 6 months and is subject to an ongoing stabilisation process to ensure that the dealcoholised wine does not deteriorate in the barrels. This process provides structure in the mouth. Then, the final coupage is carried out between the young wines and the aged wines to obtain a smooth and well-structured product which is ready to be bottled. 

 

Similar To The Production Of Red Wine, But Not Entirely… Here’s How Our Alcohol-Free White Wines Are Produced!

The ripening process in the vineyard and the condition of the grapes help to determine the optimum harvest day. The grapes are selected manually and are passed through the destemming machine. After the crushing process, the must is cooled until a natural decanting process takes place. It is transferred to the fermentation vats, where fermentation takes place at low temperatures. 

Procurement of fresh persistent aromas occurs and are maintained during the dealcoholisation process. It is carried out using a pressure system at a low temperature, where high pressure and a temperature of 30°C are combined in order to vapourise and remove the ethanol. The rest of the wine remains in liquid state, without the ethanol.

Then, a part of the dealcoholised wine is aged for 6 months in French Oak barrels with the wine. This combination contributes the smoothness in the mouth and a better perception of the varietal aromas, especially of the Albariño. The process continues with clarification and filtration, before carrying out the final coupage and bottling.