The Spinning Cone
Pioneered in Australia, spinning cone technology uses a combination of centrifugal force and nitrogen gas to separate and preserve a wine's essential flavors and fragrances during the dealcoholization process.
How it works
Finished wine is fed into the top of the spinning cone column.
Rotating cones use centrifugal force to transform the wine into a thin film.
Nitrogen gas is fed into the bottom of the column. When it comes into contact with the film, it extracts the wine's delicate aromas and flavors and protects them from oxidization.
The remaining liquid is passed through the column again, at a higher temperature to remove the alcohol.
The flavor and aroma essences are recombined with the dealcoholized wine and blended with unfermented varietal grape juice (to replace lost volume), creating a delicious beverage with less than 0.5% alcohol by volume.
That's all there is to it—well, except for pouring a glass and enjoying the fruits of our labor!