Six Hats De-alcoholised Red 2019
IN THE VINEYARD
The wine is made from 13 to 16 year old trellised vineyards, planted in sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 6 tons per hectare.
HARVESTING DATE Second week of March.
WINEMAKING
Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. Malolactic fermentation is completed in tank and the wine is matured for 6 months, using French and American oak. Prior to bottling the alcohol level is reduced to less than 0.5% ABV as gently as possible through a specialized process.
WINE INFORMATION
Wine of Origin: Western Cape
Cultivar : 50% Tempranillo, 30% Tannat, 20% Tinta Amarella
TECHNICAL INFROMATION
Alcohol: <0.5% vol
pH: 3.46
Total Acid: 5.88g/l
RS: 25 g/l
Per 100 ml serving:
Energy (kJ): 90.93
Protein: 0.20g
Total fat: <0.05g
Carbohydrate: 5.21g
Total sugar: 3.07g
Sodium: 19.31mg
TASTING NOTE
A medium bodied wine with aromas of ripe red fruit and caramelized popcorn. Well-balanced with gentle oak texture.
FOOD PAIRING
An excellent match for rich casseroles and roasts.
Serve between 15-180C for best results and can cellar for 3- 5 years.
Francis –
Very light and tasty, pairs well with sea food.