BOLLE - Non-Alcoholic Wine

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

Non-alcoholic wine starts as wine. The alcohol is then taken out, and much of the aroma, body and finish goes with it. Most non-alcoholic wine stops there, which is why so much of it tastes thin.

BOLLE goes a step further. Once the alcohol is out, our sparkling wines are fermented a second time, a process we have patents pending on. That second fermentation builds back the aroma, texture and finish, and makes most of the bubbles.

Our Blanc de Blancs non-alcoholic champagne is fermented twice. Our Grand Reserve then spends nine months on the lees, the step behind the creamy, brioche notes of classic Champagne.

Recognized by the industry. Poured by the world's best restaurants.

Our Sparkling Rosé scored 93 points from Wine Enthusiast, and BOLLE holds the first, second and third highest scores Wine Enthusiast has ever given a non-alcoholic wine. We are poured in over 100 Michelin listed restaurants, and in the UK we are stocked by Berry Bros. & Rudd, Britain's oldest wine merchant. Every bottle is under 0.5% ABV and 15 calories per 100ml, with no added sugar.