This ground-breaking new vision for the wine market explores the possibility of producing a beverage that allows consumers to enjoy an intense flavour coupled with a low alcohol content, which would in turn allow Matarromera Wineries to increase their market share.
Although there are various alternative means of reducing the alcohol content of wines, such as premature harvesting or selecting yeasts that produce a lower ethanol yield from sugar, Matarromera Winery seeks to create a refreshing beverage, derived from normal wines but with a lower alcohol content, which is achieved through adopting various instrumental techniques, such as distillation using a column of rotating cones. This technique allows for the precise fine-tuning of the alcohol level in a wine, in turn achieving harmony and balance (that is, the optimal levels) with other characteristics of the wine.

The dealcoholization process begins with evaporating the most volatile components of the wine (alcohol and aromatic compounds) in vacuum conditions, which are then reserved through condensation. When working in a vacuum, the temperature inside the column is kept low (25-32ºC) in order to have less of an aggressive impact on the wine.

• Routine control procedures are carried out at specific intervals for each and every batch produced, in order to ensure that not a single organoleptic element of the wine strays from the strict standards in place for this refreshing beverage. This guarantees that the physicochemical and organoleptic qualities of these refreshing new beverages, that take the form of dealcoholized wine, are maintained.
• The structure of the dealcoholized wine is then restored through the introduction of food additives, in order to increase the shelf life of the designed drinks.
• The company is in always in search of further potential uses of the CCR plant.