Merlot's naturally soft tannins make it a reasonable candidate for dealcoholisation, as the process tends to reduce astringency and you don't lose much by having less of it to begin with. Vacuum distillation at around 38 degrees Celsius removes the alcohol while protecting the grape's fruit character, leaving the wine round and accessible. The flavour profile is fruit-forward: cherry, ripe plum and raspberry, with vanilla and a faint chocolate note at the close. The acidity is balanced rather than sharp. At 19 kcal and 3.1g sugar per 100ml it sits light for a red wine. Vegan certified and gluten-free. Recommended serving temperature is 6-10 degrees Celsius. Works with red meat, poultry and pasta.