BOLLE Wines - Sparkling Wines

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

Most sparkling wine is made by either the traditional method or the Charmat method, both of which involve fermentation. Non-alcoholic sparkling 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 sparkling wine its character. Most producers stop there. The result is thin, flat, and easy to spot as non-alcoholic.

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

Three sparkling expressions, each built on the same twice-fermented foundation. Our Blanc de Blancs is a citrus-led sparkling white blended from 75% Chardonnay and 25% Silvaner. Our Sparkling Rosé layers summer fruit — strawberry, blackcurrant and cherry — over the same twice-fermented base. And 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, and a first for non-alcoholic wine.

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 — with Blanc de Blancs close behind at 91 points. BOLLE is served in over 75 Michelin 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, around 15 kcal per 100ml, vegan, with no added sugar and no artificial colour or flavour.