Cuvée Rouge No. 2

The wine

What it is. Kolonne Null’s Spanish cuvée, made with Bodegas Más Que Vinos on the Meseta de Ocaña near Toledo — a Tempranillo and Garnacha blend, fermented spontaneously in stainless steel, through six months of malolactic in concrete and six months in French oak before the alcohol comes out. A genuine red wine first, which is why the structure is built to survive removal rather than being reconstructed after it.

How it is made. The winery sheet names it a de-alcoholized Tempranillo and Garnacha wine; Kolonne Null’s range-level manufacturing page documents vacuum distillation at around 30°C with aroma recovery. That process page describes the range, not this numbered cuvée specifically, and the winery sheet does not name the removal equipment — so the method is documented at manufacturer level but not confirmed batch by batch.

Alcohol. Retailers declare under 0.5% ABV on the exact SKU, while the producer’s range page describes a maximum residual of 0.3%. Bodeboca lists 0.4% vol. Those three declarations are not the same statement, and no exact residual is established here. The under-0.5% value is the exact-SKU retailer figure.

What remains open. Ingredient lists disagree between Boisson page text and its own nutrition artwork — sucrose in one, rectified concentrated grape must in the other. Nutrition is given as 48 calories and 9 g sugar per 375 ml on one label and 115 kcal per 100 ml on another, which are not reconcilable on one serving basis. Neither is resolved to a lot, so no canonical ingredients or nutrition values are published. Serve at 14–18°C.

Not yet tasted. No firsthand Dry Standard pour has been recorded, so this carries no sensory observations and no score.