World Unique Wine Making Process

Premium Grape Selection

Carefully Curated Foundation

At BOLLE, everything begins with our winemakers. Two dedicated specialists spend time travelling through vineyards and cellars, tasting countless wines and juices to understand how each fruit might behave in our unique process.

This approach gives us the freedom to source multiple varieties from multiple regions. Our focus is not only on where the grape was grown, but on what the grape can become.

Today, our harvests come from France, California, Spain, Italy and Germany for our different wines. The carefully curated fruit forms the foundation of BOLLE’s style - expressive, balanced, and able to carry its character through de-alcoholisation and secondary fermentation.

Vacuum distillation to remove the alcohol

Remove the alcohol (gently)

Keeping the soul of the wine with gentler temperatures

It is impossible to remove alcohol from wine without losing some aroma, flavour, and structure — that is the truth.

The key is to keep this to a minimum, ensuring the wine is not overly stressed.

We use vacuum distillation, placing the wine under reduced pressure so that ethanol evaporates at ~30–40 °C instead of ~78 °C at normal pressure. This lower temperature, combined with a short residence time, means far less thermal stress on delicate volatiles, protecting the essence of the wine.

The BOLLE difference

Fermentation is the Soul of Wine

Non-alcoholic wine isn’t just grape juice without alcohol. Fermentation is what gives wine its soul - as yeast work, they transform grape sugars into alcohol, but also unlock hundreds of natural compounds that shape aroma, texture and length.

Fruity esters, delicate florals, and glycerol for body, this chemistry is what makes wine truly wine.

Most non-alcoholic wines stop after dealcoholisation. Some even add flavours or sweeteners to rebuild what’s been lost.

We take a different path.

By blending fresh grape juice back into the base wine, we restart fermentation, a second transformation under precise control.

Yeast bring structure and lift
Fine bubbles carry aroma
Glycerol adds silkiness
Acidity finds balance without sweetness

The result is a glass that feels and tastes genuinely vinous.

From fermentation to the glass

Consistency, quality, and quiet innovation

Every batch of BOLLE is guided with the same intent: balance, elegance, and authenticity. After secondary fermentation, our winemakers make meticulous adjustments, fine-tuning time, temperature, and blending to achieve the precise profile we are targeting.

No bottle is ever filled without extensive tasting and rigorous quality control. If a cuvée fails to meet our exacting standards, it doesn’t pass. Only when the sensory profile aligns with our benchmark for aroma, flavour, mouthfeel, and structure does it earn the BOLLE label.

Behind the glass lies a wealth of protected knowledge: patents pending on our yeast, patents pending on our winemaking process, and further proprietary techniques we do not disclose. This intellectual property reflects decades of collective winemaking experience, and underpins a simple truth: BOLLE is not a shortcut, it is a new standard.

And we never stop. Experimentation is built into our philosophy. Each iteration teaches us something, and each innovation helps move the non-alcoholic wine category forward.

The result: a wine that stands shoulder to shoulder with the finest sparkling experiences. A wine that has received the highest ever points score from Wine Enthusiast Magazine for NA. A wine that is at home on your dining table or in the finest restaurants in the world.