BOLLE Non-Alcoholic Wines

What is non-alcoholic wine, and how is BOLLE made?

Most sparkling wine is made by either the traditional method or the Charmat method, both of which involve fermentation. Non-alcoholic wine starts the same way — then the alcohol is removed through dealcoholisation, a process that strips out the esters, structure and aromatic compounds that give wine its character. Most producers stop there. The result is thin, flat, and difficult to pass off as the real thing.

BOLLE goes further. After dealcoholisation, we conduct a second fermentation — a patent-pending process unique to BOLLE — that rebuilds the aromatic depth, mouthfeel and finish that conventional dealcoholisation removes. No other producer in the world re-ferments dealcoholised wine. It is why, in blind tastings, 95% of tasters cannot identify BOLLE as non-alcoholic.

Our Blanc de Blancs non-alcoholic champagne is twice-fermented (patent-pending); our Grand Reserve is lees-aged for nine months after dealcoholisation in the traditional Champagne style — the technique behind the creamy, brioche depth of classic Champagne. Each expression is built around the same principle: that dealcoholised wine should not compromise on what makes sparkling wine worth drinking.

Recognised by the industry. Trusted by the world's best restaurants.

Our Sparkling Rosé received 93 points from Wine Enthusiast — the highest score ever awarded to a non-alcoholic wine. BOLLE is served in 75+ Michelin Guide restaurants worldwide, including multiple with 3 Michelin stars, and in the UK is stocked by Berry Bros. & Rudd, Britain's oldest wine merchant (established 1698, royal warrant holder). Every bottle is under 0.5% ABV, 15 kcal per 100ml, vegan, with no added sugar and no artificial colour or flavour.