ALLURE DE-ALCOHOLISED SPARKLING • PINOT NOIR • CHARDONNAY
Allure is a delicious de-alcoholised sparkling featuring all the hallmark elegance and sophistication of a premium sparkling wine, yet with all the attractive benefits of being an de-alcoholised bubbly. Containing less than 0.5% alcohol by volume, it was crafted from the noble varietals Pinot Noir and Chardonnay by using traditional winemaking techniques. Great care was taken to retain all the enticing and authentic flavours, ensuring only the truest varietal characteristics are reflected in the final product.
Allure is the ideal everyday complementary companion to any occasion, best enjoyed with great company and conversation.
VARIETY: Pinot Noir 76% / Chardonnay 24%
VINTAGE: Western Cape, South Africa
VINEYARD:
A multi-regional blend of Pinot Noir and Chardonnay from a diverse selection of soil types, aspects and altitudes.
HARVEST DETAILS:
Hand-harvested from middle January to the first week of February.
CELLAR TREATMENT:
All parcels were whole-bunch pressed and separated into quality and press fractions, which were vinified separately in stainless steel tanks and aged on the primary lees for 3 months before blending, stabilising, filtering and bottling. During the de-alcoholisation process, great care is taken to work as gently as possible to retain all the beautiful flavours of the Cap Classique base wine from fermentation. The alcohol removal is done with a spinning cone under vacuum. The de-alcoholised wine is then bottled using the latest technology of CO2 sparging, reaching a final pressure of 4.5 bar.
TASTING NOTES:
Elegant and light, this charming non-alcoholic sparkling wine is alluring in every sense of the word. The nose shows upfront floral aromatics with red apple, pomegranate, apricot, fresh peach and subtle whiffs of caramel. The palate has a brisk and lively entry, abounding with yellow stone fruit flavours, lime-like freshness and a succulent acidity.
DE-ALCOHOLISATION PROCESS
During the de-alcoholisation process, great care is taken to work as gently as possible to retain all the beautiful flavours of the MCC base wine from fermentation.
The alcohol removal is done with a spinning cone under vacuum. This technology uses thin fill evaporation created by the rotation of cones in the removal of aroma and alcohol. Removal is done in two phases; during the first phase, the wine’s volatile flavour and aromatic essence is captured and set aside.
During the second phase, the alcohol is removed from the wine. Alcohol down from 11% to under 0.5% After this the essence from the first phase is added back to the de-alcoholised wine, giving one all the flavour without the disadvantages of alcohol. Thereafter bottled using the latest technology of CO2 sparging, reaching a final pressure of 4.5 bar.
