Tasting notes
A light pink with an expressive bouquet of summer fruits, strawberry, red berries, blackcurrant, and subtle violet with a hint of fresh herbs. It is dry and fresh on the palate with a balanced finish of clean minerality and lingering red fruit tones.
Why we recommend this wine
A friend of ours drinks non-alcoholic wine and beer. We’ve tasted several of the wines and would rather drink grape juice. But this is different! This sparkling wine has achieved multiple gold medals due to its unique double fermentation process, successfully capturing the genuine flavour and texture of high-quality wine grapes. If we wanted non-alcoholic wine this and the Blanc de Blancs would be our go-to sparklers.
The wine
This non-alcoholic sparkling wine is crafted from a blend of Chardonnay and Pinot Noir primarily sourced from the La Mancha region in Spain.
The wine estate
The story of BOLLE is rooted in Treviso, Italy, where founder and winemaker Roberto Vanin developed a passion for the "bolle" (bubbles) of sparkling wine during childhood family celebrations. Driven by a desire to create an inclusive, high-quality, alcohol-free alternative, he leveraged his background in Oenology and Chemistry to develop a proprietary, patent-pending winemaking technique ensuring all flavour comes exclusively from the grapes and the unique fermentation process. The base wine is first created from grapes sourced from France, California, Spain, Italy and Germany for their different wines using traditional methods. The wine then undergoes a meticulous vacuum distillation to gently remove the alcohol (to less than 0.5% ABV). Crucially, this is followed by a second, unique fermentation in the tank—a proprietary technique developed by winemaker Roberto Vanin—using a special yeast to rebuild complexity, texture, and aroma without creating alcohol.
bolledrinks.com
Food and wine
Match its vibrant acidity with Oysters on the Half Shell (perhaps with a pink peppercorn mignonette), a refreshing Watermelon and Feta Salad with mint, or light charcuterie. It also stands up well to spicy flavors, such as Spicy Tuna Tartare with avocado. Refer also to our food and wine pairing guide, click here.
Did you know?
It is impossible to remove alcohol from wine without losing some aroma, flavour, and structure — that is the truth. The key is to keep this to a minimum, ensuring the wine is not overly stressed. BOLLE use vacuum distillation, that is, placing the wine under reduced pressure so that ethanol evaporates at ~30–40 °C instead of ~78 °C at normal pressure. This lower temperature, combined with a short residence time, means far less thermal stress on delicate volatiles, protecting the essence of the wine.