Over the years we've seen that our love for bubbles hasn't changed, but our needs and choices have. While champagne has been synonymous with celebration and luxury for centuries, the late 20th and early 21st centuries saw a growing desire for non-alcoholic options. This was due to a combination of factors, including a growing awareness of health and wellbeing, legal restrictions on alcohol consumption (such as stricter drinking and driving rules), and an increasing interest in gastronomy that focuses on taste and experience, independent of alcohol.
Creating non-alcoholic champagne, prosecco and cava:
The process started with the selection of the right grapes, followed by careful fermentation. But here's the twist: after fermentation, during which the unique flavors develop, the alcohol is carefully removed. This is usually done through methods such as vacuum distillation or reverse osmosis, which separate the alcohol from the wine without disturbing the delicate aromas and flavors.
But the secret to really good non-alcoholic bubbles doesn't just lie in removing alcohol. It's also about retaining that characteristic 'stimulus' that makes champagne so special. This is often achieved through gentle carbonation, where carbon dioxide is added to create those cheerful bubbles we all know and love.
During the de-alcoholization process, some of the delicate aromas characteristic of traditional champagne and prosecco may be lost. To compensate for these lost aromas, some winemakers employ a technique known as "rearomatization." After carefully removing the alcohol, they isolate the essential aromas from part of the same wine or from similar wines. These isolated aromas are then re-added to the non-alcoholic base, restoring the complexity and characteristic profile of the drink.
This process requires not only advanced technology, but also a deep understanding of wine chemistry and an artistic approach to achieve the right balance and harmony of flavors. The result is a non-alcoholic champagne or prosecco that retains the subtle nuances and refined bouquet of its alcoholic counterpart, allowing enthusiasts to enjoy a rich, layered taste experience without alcohol.
The taste of non-alcoholic champagne, prosecco and cava:
Non-alcoholic champagnes offer a fascinating world of flavors and sensations that can come surprisingly close to those of traditional champagnes. While traditional champagnes are known for their complex aromas, fine bubbles and a rich taste that ranges from fresh and fruity to deep and nutty, non-alcoholic varieties offer their own unique charm.
The key to the taste of non-alcoholic champagnes lies in the careful selection of ingredients and the innovative production methods that preserve the essence of the grape while removing the alcohol. This allows you to enjoy a wide spectrum of flavors, from bright citrus notes and fresh apple notes to the soft sweetness of peach and subtle floral hints.
Our alcohol-free prosecco Saboritz Spumante is the perfect example of how diverse and refined alcohol-free champagnes can be. A premium Spumante from Veneto, it sparkles with notes of pear, green apple and elderflower, offering a vibrant and refreshing experience that transports you to the sunny hills of Italy. The fine bubbles and the balance between sweet and sour make it an excellent choice for any festive moment.
The Top 3 non-alcoholic champagne, prosecco and cava:
- Saboritz Spumante : This festive non-alcoholic bubble is made with Glera and Airen grapes from the Veneto region, ideal for special occasions, with a luxurious and cheerful label.
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Alt Blanc de Blancs : An elegant non-alcoholic champagne made from carefully selected grapes, offering a fresh and refined tasting experience, perfect for those who appreciate refinement.
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Kolonne Null Cuvée Blanc Sparkling : A refreshing and lively non-alcoholic champagne, offering a harmonious balance between fruity notes and a delicate acidity, ideal for celebrating any moment.
