Tasting notes:

The spinning cone technology was pioneered in Australia in the early 1980s after significant research by CSIRO and has subsequently been further developed. This advanced method is utilised by Giesen to create delightful lower-, low-, and no-alcohol wines, like this example. Very pale peach-hued, the wine shows red raspberry and pink grapefruit with a light green nuance. Medium in sweetness (43.8g/l r.s.), the palate is light-bodied with lively acidity and creamy mousse texture. Plenty of peaches-and-cream flavours nicely integrated with the structure. A floral accent on the finish suggests an aperitif-style. [Patricia Stefanowicz MW].