For a long time, non-alcoholic wines carried a reputation for being overly sweet, flat, or marked by cooked flavors. The reason was not the idea of removing alcohol itself but the technology available at the time, which stripped away not only ethanol but also the delicate aromas that make wine so distinctive.

Gentle Low Temperature Vacuum Distillation (LTVD) has changed this. By reducing the pressure in the distillation column, alcohol can be removed at temperatures far below its normal boiling point. This means the wine no longer suffers heat damage, and its freshness, acidity, and varietal character are preserved. Instead of tasting “cooked,” the base wine remains vibrant and balanced.

To preserve the delicate aromas that would otherwise be lost with the alcohol vapor, the process is paired with advanced aroma recovery. The escaping fragrance compounds are gently collected, concentrated, and later returned to the wine, restoring its authentic bouquet and complexity.

The result is a non-alcoholic wine that expresses its terroir and varietal typicity with authenticity — pure, complex, and enjoyable. What was once a compromise has become a true wine experience, simply without alcohol.