Desalcoholisation : how it works :
Vinified according to the traditional method by the wine growers, the grapes are then carefully desalcoholized. A method patented since 1908 makes it possible to extract alcohol from the wine at - 30 ° C without causing any deterioration. The wine having been desalcoholized through that process preserves a high quality as much as its physiological principles emphasizing a fruity taste and slightly pricking.
Denise Lalonde a découvert ce vin il y a 6 ans