We don’t make the wine. We choose it — and we’re particular about how it’s made, and about how we know it’s truly zero.
Every bottle we carry comes from a European producer who spent years — sometimes generations — learning to make wine, and then learning to take the alcohol out without taking the wine out with it. Here is how a bottle gets from their vineyard to your glass at a true 0.0%.
Watch it happen
How the alcohol comes out, without the wine coming out with it.
01
Where it begins
It starts as real wine
Our producers work in Europe’s serious wine regions — family bodegas in Spain, estates in the Loire, houses in the south of France. The grapes are grown, picked, and made into wine the traditional way: fermented, aged, and blended by people who have done it their whole lives.
That matters, because you can’t take the alcohol out of something that was never really wine. The structure — the tannin, the acidity, the length on the finish — has to be built first.
Grape juice skips all of that. Our producers don’t.
02
Two roads to zero
There isn’t one way to reach 0.0%
There are two, and we carry both. Neither one is grape juice. Both are made like wine — and which one you’re holding is printed on the label.
Route one
Dealcoholized
It was wine first. Fully fermented and aged, then the alcohol is gently removed at the very end. This is where most of our reds and whites come from.
Route two
Never fermented
Built as wine, but it never contained alcohol at all. Premium grape must, aged and blended with the same care. This is where a lot of our sparkling lives.
03
The hard part
How the alcohol comes out
Removing alcohol without cooking off the aromatics is the difficult step, and it is a large part of why good 0.0% wine costs what it does. The wines we carry are made with the gentle methods, not the cheap ones.
Method 01
Vacuum distillation
The wine is warmed under vacuum so the alcohol lifts off at low temperature, leaving the delicate aromas intact.
Method 02
Spinning cone
The aromatics are separated out first, the alcohol is removed, and the aromas are returned to the wine.
Method 03
Reverse osmosis
Fine membranes filter the alcohol out while the flavour, tannin, and body stay behind.
Different houses favour different methods. What they share is restraint.
04
The standard we hold
This part is ours
Everything above happens at the winery. This is the part we control: we taste widely, and we carry narrowly.
If a wine isn’t a true 0.0%, it doesn’t go in the cellar.
Not on a cheaper shelf. Not with an asterisk. And “0.0%” is not the same word as “non-alcoholic” — the second one is legally allowed to contain up to 0.5% ABV. We only carry the first.
We curate; we don’t distill, so the outside checks happen where the wine is made. Our producers hold independent certifications from accredited certification bodies, maintained through mandatory annual surveillance audits.
That is the whole trust story, and it has its own page — including how to request the documentation for any bottle we can document.
Read the Zero Standard →Zero Proof. Zero Doubt.
Real wine, made by people who take it seriously, chosen by people who won’t carry anything less than zero. That’s the process.