After conventional fermentation, the alcohol is removed via a spinning cone column at low temperature to hold the aromatic character intact. The result comes in below 0.5% ABV and is noticeably fuller than many dealcoholised whites, with some residual sugar adding body. It pours a deep golden colour. Tropical fruit and peach sit on the nose alongside a faint creaminess. Apple and lemon lead on the palate, with a slightly tart close that keeps it from feeling too sweet. Light to medium in texture. Not bone dry, but not cloying either. Serve well-chilled. Holds up well alongside creamy pasta or mild white fish where you want a white with a bit of weight.