Konpira Maru 'Class M Planet' (de-alcoholized) Dolcetto

Production: The grapes were de-stemmed and only very lightly crushed. We then cold soaked the fruit for 5 days prior to ferment. Wild ferment then took place with daily pump overs in stainless steel tanks. Pressed after two weeks just prior to ferment finishing. The wine was then racked and stored in stainless steel for 12 months before being shipped out to undergo pervaporation to remove the ethanol. Once back in the winery we made small additions of in-house pepper and natural plum tinctures. 

Tasting notes: This should be treated like one of our chilled red releases. Its all about freshness and bright aromatics. Plums and strawberry gum aromatics. Given the ethanol removal the palate is light on its feet and fresh as a daisy with refreshing acidity and chalky tannin. Best served chilled with a bowl of spaghetti alla puttanesca with a light dusting of young pecorino.