Tempranillo
A dry, alcohol-removed red from Spain,
vineyards above 700 m.
Structured and balanced, with dark fruit,
toasted oak and fine, polished tannins.
Spain, above 700 m
Tempranillo from high-altitude Spanish vineyards, chosen for structure, where the grape holds its acidity and builds the fine tannin that carries the wine once the alcohol has gone.
The question is not what to remove, but what must remain.
— Duncan Shouler, Head Winemaker
How It's Unmade
We start with real wine, premium Spanish Tempranillo chosen for structure, then blended for harmony. Alcohol is lifted out at low temperature by vacuum distillation, aromatics are captured and returned, and the wine rests in bottle before it leaves us.
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01
Base Wine Selection
Start with wines that are already complete.
The foundation is premium base wines sourced from exceptional Spanish vineyards. Each wine is chosen through extensive tasting for aromatic intensity, precision, tannin quality, complexity, and structural depth, the traits that must survive alcohol removal intact.
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02
Blend
Built for harmony, not replication.
Old-vine parcels are folded in for natural intensity and structural integrity. Blending enhances harmony and aromatic depth. Without alcohol, balance has to be constructed differently, with greater precision, and greater intent.
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03
Vacuum Distillation
Alcohol out, aromatics in.
Alcohol is gently removed at low temperature using vacuum distillation, the most aroma-preserving method available today. An integrated aroma recovery system captures the wine's most delicate volatile compounds during the process and reintegrates them, so the wine retains its identity.
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04
Bottle Rest
Two months to settle.
After dealcoholisation, the wine rests in bottle for a minimum of two months. Texture and aromatics settle. The expression balances. Only then does it leave the cellar.
In the glass
- Aroma
High aromatic intensity from the first pour. Dark berry fruit unfolds alongside vanilla and toasted oak, gradually evolving toward more complex leather and tobacco notes.
- Palate
Ripe fruit, oak influence, and tertiary nuances, supported by fine, polished tannins. A light-to-medium body that is dry and balanced, with precision and length on the palate.
- Finish
The close delivers clarity, definition, and persistence, remaining unmistakably vinous in character. Dry, savoury, and composed. Alcohol removed. Wine intact.
What it pours with
Savoury, umami-driven, and slow. PARAGRAPH Tempranillo holds its own against the table, grilled meats, roasted vegetables, aged cheeses. Or, pour it on its own when the moment calls simply for a glass of red.
Grilled Lamb
Herbs de Provence, lemon, charred shallot
Aged Manchego
Quince paste, marcona almonds
On Its Own
70%+ cacao, sea salt, black cherry compote
Cellar cool, not cold.
14–16°CTempranillo at a glance
Store in a cool, dark place. Best within 18 months of purchase. Once opened, best within 2–3 days, recapped tightly and refrigerated.
| Grape | 100% Tempranillo |
|---|---|
| Origin | Spain, vineyards above 700 m |
| Style | Structured and balanced, with dark fruit, toasted oak and fine, polished tannins |
| Alcohol | Under 0.5% ABV |
| Serve at | 14 to 16°C |
| Pair with | Roasted and grilled meats, aged cheeses, slow-cooked dishes |
| Bottle | 750ml |
Frequently Asked Questions
Where is the Tempranillo from?
Spain, from vineyards above 700 metres. It is crafted from premium base wine by respected growers and wineries, then carefully dealcoholised to preserve its character.
How should the Tempranillo be served?
In a wine glass, with time to open, at 14 to 16°C: lightly cool rather than at room temperature. Decanting for an hour after opening helps unlock its aromas, much as it would a premium full-alcohol red.
What does the Tempranillo pair with?
Roasted and grilled meats, aged cheeses and slow-cooked dishes.
How should the Tempranillo be stored?
Store it as you would a full-alcohol red, in a cool dark place, away from direct sunlight and heat. Once opened, keep it refrigerated.
How long does the Tempranillo last once opened?
Best within 2–3 days of opening, recapped tightly and refrigerated.