As non-alcoholic wines continue to evolve, Roberto Vanin, founder and chief winemaker at Bolle, talks creating mouthfeel, sparkling wine and secondary fermentation
WHAT INSPIRED YOU TO JOIN THE NON-ALCOHOLIC SPACE?
I noticed a growing segment of consumers who were moderating their alcohol consumption but still craved sophisticated wine experiences. The existing non-alcoholic options simply didn’t deliver the complexity, mouthfeel and authentic sensory experience of traditional wines. I have a background in both winemaking and food science innovation and I saw an opportunity to bridge this gap by applying scientific principles to create non-alcoholic wines that don’t compromise on taste or experience.
WHY DID YOU START WITH SPARKLING WINE?
It was both a strategic and technical decision. The process I was developing closely resembles the secondary fermentation used in traditional sparkling wine production, making it the natural place to begin. Additionally, the effervescence in sparkling wines adds textural complexity that helps compensate for some of the mouthfeel typically provided by alcohol.
WHAT’S THE FIRST YEAR OF BOLLE BEEN LIKE?
The first year has exceeded our most optimistic projections. We anticipated interest, but the enthusiastic response from both consumers and trade partners has been remarkable. We’ve seen particularly strong adoption in premium restaurants and wine bars. Of course, it hasn’t been without challenges. Scaling production while maintaining our quality standards has required significant investment and attention, and educating the market about our unique process remains an ongoing effort.
HOW DOES YOUR SECONDARY FERMENTATION PROCESS WORK?
We begin with high-quality wine that undergoes a gentle dealcoholisation at cooler temperatures than conventional methods. This preserves more of the wine’s original character. But what truly sets us apart is what happens next: like the Charmat method used for Prosecco, we initiate a secondary fermentation process with proprietary yeasts we have developed. The key innovation is that our process allows for secondary fermentation without producing the normal alcohol, while still developing the complex flavour compounds and natural carbonation that give wine its distinctive character.
WHICH NON-ALCOHOLIC WINE IS HARDEST TO PERFECT?
The most challenging category is red wine. The structural elements that define fine reds – tannins, complex phenolic compounds and the integration of oak – are deeply intertwined with alcohol. Without alcohol, these elements often present as astringent, bitter, or simply disjointed.
