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First, vinification. It’s crush and destalk, then 5 to 10 days fermentation at 20 °C to 30 °C. Next, with fruitiness locked in, comes maturation. Racked into 2nd and 3rd fill barrels and stainless steel tanks with a mixture of American and French oak staves for 12 months to add complexity. Then it’s de-alcoholised. A gentle spun cone technology and low temperatures preserve the body, colour and flavour. All the drinking pleasure, none of the alcohol.