BOLLE began with a simple belief: choosing to drink low or no alcohol should never mean lowering your expectations of wine. The same discipline must apply in the vineyard, the same precision in the winery and, above all, the same commitment to flavour, balance and quality, whether alcohol is present or not.

That philosophy comes from founder and head winemaker Roberto Vanin. Originally from Treviso, Roberto studied oenology and chemistry in Padua before spending thirty years in research and development. In 2021, he brought those two worlds together to create BOLLE: a meeting of traditional winemaking and serious scientific innovation, developed with meticulous attention to detail.

What really sets BOLLE apart is the winemaking. The team has developed a unique, patent-pending double-fermentation process. The process begins with carefully selected grapes sourced from regions particularly suited to each variety and style. The finished wine undergoes double-column vacuum distillation at low temperatures to gently remove the alcohol while preserving as much of its aromatic character as possible. The dealcoholised wine is then blended with fresh grape juice and fermented for a second time using specially selected yeast strains. This additional fermentation rebuilds aromatic complexity, texture and mouthfeel, addressing some of the qualities so often lost when alcohol is removed from wine.

“Our ambition is simple: the presence or absence of alcohol should not be the primary reason a wine is chosen. Enjoyment should come first: flavour, food, occasion and company, with alcohol as a secondary consideration when it matters.”
– Roberto Vanin