Tralcetto

winemaking

This de-alcoholised wine was obtained through distillation in a vacuum evaporator which extracts the alcohol by evaporation, followed by condensation. Initially, the wine is transferred from the storage tank to the vacuum evaporation column which contains a series of cones. Distillation occurs in two steps: the aim of the initial step is to collect the aromas which are the first to evaporate due to their highly volatile nature. Thanks to the technology, the aromas are condensed and collected for later use. The aim, in the second step, is to evaporate the ethanol. The temperature gradually increases by a few degrees as the wine rises up the column, thus allowing the actual de-alcoholisation to take place, to take place, this is when the alcohol evaporates. At the end of the process, the aromas are returned to the de-alcoholised wine, thus obtaining a low (< 0.5% vol.) or zero-alcohol (0.0% vol.) content. Technology is fundamental in this process. The technique of condensing the aromas allows the natural bouquet to be preserved, so that it can be returned intact to the de-alcoholised wine. The finished product, therefore, retains the same distinctive features and organoleptic properties as the original wine. A first-class wine is needed to produce a first-class de-alcoholised wine.