Kolonne Null Sparkling Rose

Slightly playful sweetness of red berries and plums is in harmony with lively acidity

Pinot Noir (Pinot Nero)Riesling

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Red Fruit, Citrus Fruit, Pepper / Spice, and Floral,

BODY:
DRYNESS: Dry
ACIDITY:
TANNIN:
ALCOHOL (%):

Origin: , Germany

Grape Varietals:
Pinot Noir (Pinot Nero)
Riesling

Winemaking:

Dealcoholisation

Maturation:

Awards:

WESTERN FOOD PAIRING

ASIAN FOOD PAIRING

Kolonne Null

A big bang without the boom! Kolonne Null’s mission is to create the finest non-alcoholic wines. The team is able to accomplish this by respecting traditional craftsmanship while pushing the boundaries to create new innovative flavours

Description

Sparkling Rose 2019

The Rosé Sparkling - gentle balance and lively sparkles in a pale pink look. The slightly playful sweetness of red berries and plums is in harmony with lively acidity.

Perfect as a fine aperitif, for celebrating or just for fun.

About Kolonne Null

Bangs without the boom. Creating posh non-alcoholic* wines is their mission. Characterized by traditional craftsmanship, they have created a new taste experience with our innovative refinement idea.

Intense aromas with high complexity do not come by themselves. It is the interplay of time and dedication, great passion and their deep conviction that excellent non-alcoholic wines can only be made from top wines.

Through gentle dealcoholization, they remove the alcohol from the wines to a maximum residual alcohol content of 0.3% and thus preserve it's varietal characters. Every detail gets the attention it deserves: from the grape material, to the targeted expansion of the vines, to dealcoholization, refinement and bottling.

De-Alcoholised Wine

There are 2 main ways in which non-alcoholic wine can be made. This is through either vacuum distillation, or reverse osmosis

In vaccum distillation, the wine is heated to boil off the alcohol. The vaccum creates suction, such that the temperature need not reach 100 degrees for it to boil. It is usually then blended with grape juice to make up the loss of flavours during this process.

For reverse osmosis, pressure forces the wine through a membrane, which separates the wine from water and alcohol. The water is boiled off and added back to the concentrate