1-Winemaking
- Careful winemaking practices were followed to retain aromatics.
- Crushed, lightly pressed, and settled overnight.
- Fermentation was done with a selected yeast strain at 14–16 °C.
- Left on lease for 12 weeks prior to racking to the second phase of production.
- Due to the need to not have any alcohol, the wine is carbonated during bottling.
2-Tasting Notes:
- The nose is alive with strawberries and raspberries, with a hint of floral, which the bubbles accentuate.
- The palate shows slight sweetness, with a lively, but elegant sparkle.
- To be enjoyed in its purest and most natural form, without the restrictions of alcohol
3-Food Pairing
- It pairs beautifully with Cajun style Calamari as well as a nice Sunday deboned leg of lamb, coal roasted with rosemary and garlic.
Lautus, the first de-alcoholised wine, launched in South Africa back in 2017.
Our founder (also the winemaker), Reg Holder, was in pursuit of producing a non-alcoholic wine portraying the beautiful complexity, elegance, and finesse of a premium wine.
We use cutting-edge technology and techniques to de-alcoholise our wines, but our wine-making practices are very traditional. As with all wine, the true heroes are the vineyards. We carefully hand-select the ideal vineyards from regions we know and understand. In this way, we produce wines of high aromatic complexity and balance.
Today, you can find Lautus in all major retail outlets and top-rated restaurants in South Africa. So, join us for a truly exceptional wine experience. Make the finer choice and drink Lautus.
