To remove the alcohol from the wine, Leitz have used in this case the SCC – a Spinning Cone Column. In order to preserve the natural Pinot Noir flavours, they chose this modern technique. It allows extraction of alcohol under extremely low pressure and temperature (around 35°C). No flavours will be lost through the treatment of the wine through the dealcoholisation process. With Leitz specialist knowledge on the technique they can produce a “real” ZP5 – the ZERO-POINT-FIVE Pinot Noir - real taste, no worries!