Discover why high-quality dealcoholized wine production starts before dealcoholization and how winemaking decisions can influence the final result.
Download the Winemaking Guideline
The conversation around dealcoholized wine production often focuses on one central question: how can alcohol be removed while preserving the quality and identity of the wine? While dealcoholization technology plays an essential role, producing a high-quality final product requires wineries to look beyond the process itself and consider how the wine has been developed from the very beginning.
As expectations for No/Low wines continue to rise, the challenge is no longer simply to reduce alcohol content. Consumers increasingly expect wines that retain the aromatic expression, balance, structure and overall character associated with their conventional counterparts. Meeting those expectations requires a different approach to winemaking, one in which the final dealcoholized product is considered well before the alcohol is removed.
Alcohol contributes significantly to the sensory balance of wine, influencing aroma perception, acidity, sweetness, structure and mouthfeel. When alcohol is removed, the relationship between these elements changes, making the characteristics of the base wine particularly important.
For winemakers, this means considering from an early stage how decisions such as grape variety, harvest timing, fermentation strategy and base wine composition may influence the final result. Rather than selecting an existing wine and then deciding to dealcoholize it, wineries have an opportunity to develop wines specifically with dealcoholization in mind.
This change in perspective is fundamental to producing higher-quality wines. The question is no longer simply which wine should be dealcoholized, but what kind of wine should be created for dealcoholization?
Producing a premium dealcoholized wine requires the different stages of winemaking to be considered as part of one connected process. White and red wines present different challenges, aroma compounds respond differently during processing, and the desired final alcohol level can influence both production decisions and the sensory balance of the finished wine.
Technology is a critical part of this process, but its purpose should be to preserve the quality and character developed during winemaking. Combining the right wine design with the right dealcoholization and aroma recovery technology provides a stronger foundation for retaining varietal expression and producing a final wine that remains true to its original identity.
This integrated approach is the foundation of the new Solos Winemaking Guidelines for High-Quality Dealcoholized Wine Production, developed to support wineries and winemakers navigating the technical challenges of this growing category.
The guideline brings together practical recommendations covering the key stages of the process, including base wine development, fermentation, aroma preservation, dealcoholization, final sensory balance and regulatory considerations for both white and red wines.
For wineries looking to develop premium dealcoholized wines, the message is clear: quality is not something that can be added after dealcoholization. It needs to be considered throughout the entire winemaking process.
Discover the technical recommendations and practical guidance in the complete Solos Winemaking Guideline.
Awards are more than trophies. They reflect changing consumer expectations and signal where an industry is headed.
This week, those expectations were made clear when Zeronimo was named Best Non-Alcoholic Wine in the USA TODAY 10Best Readers' Choice Awards 2026. Following a nomination by a panel of wine and beverage experts, readers across the United States voted Zeronimo to the top of a highly competitive field, ahead of some of the most established names in the premium alcohol-free wine category.
For the Zeronimo team, this recognition is a testament to their unwavering commitment to quality. Founded by Austrian winemakers Katja Bernegger and Patrick Bayer, the brand has challenged the perception that alcohol-free wine requires compromise. Instead, Zeronimo begins with exceptional wines, including Leonis Blend, crafted from a wine awarded 98 points, and Century Blend, produced from a wine aged for 22 years, demonstrating that outstanding alcohol-free wines start with outstanding wines. Combined with meticulous craftsmanship and a relentless focus on excellence, this philosophy has enabled Zeronimo to create alcohol-free wines that stand alongside the very best.
"This award is a wonderful recognition of our team's dedication to crafting exceptional alcohol-free wines," said Katja Bernegger, Co-Founder of Zeronimo. "From the very beginning, our goal has been to show that removing alcohol should never mean compromising on quality. We are grateful to everyone who voted for us and proud to share this milestone with partners like Solos, who have supported our vision from the start."
At Solos, we are proud to be part of that journey. Through our collaboration with Zeronimo and our advanced dealcoholization technology, we have had the privilege of supporting the creation of premium alcohol-free wines that preserve the character, aroma and complexity of the original wine. Partnerships like this are at the heart of our mission to help wineries produce exceptional dealcoholized wines without compromising quality.
This award is not only a remarkable achievement for Zeronimo. It is another clear sign that the alcohol-free wine category has entered a new era. Consumers are no longer looking simply for an alternative to wine. They are looking for exceptional wines, regardless of alcohol content.
"Seeing Zeronimo receive this recognition is incredibly rewarding," said Claudia Geyer, Founder & CTO of Solos. "Our collaboration has always been driven by a shared commitment to quality and innovation. Awards like this show what is possible when exceptional winemaking and advanced dealcoholization technology come together."
As demand for premium alcohol-free wines continues to grow, achievements like this highlight what is possible through collaboration, innovation and an uncompromising commitment to quality. We congratulate Katja, Patrick and the entire Zeronimo team on this well-deserved achievement and look forward to continuing our collaboration as the premium alcohol-free wine category reaches new heights.
Industry leaders discuss how innovation, advanced dealcoholisation technology and premium winemaking are shaping the future of alcohol-free wine.
Valencia, Spain, July 28, 2026 - The conversation around No & Low wine has changed.
For years, the focus was on consumer moderation trends and the technical challenge of removing alcohol. Today, the discussion has moved beyond whether alcohol-free wine is possible to a more important question: how can producers create premium alcohol-free wines that deliver the quality, authenticity and enjoyment consumers expect from traditional wine?
That question was at the heart of a recent webinar hosted by the International Wine & Spirit Competition (IWSC) in partnership with Solos Technology, a leader in advanced wine dealcoholisation technology. Moderated by IWSC judge Iren Erem, the discussion brought together Christian Nett (Weingut Bergdolt-Reif & Nett), Katja Bernegger (Zeronimo), Rachel Martin (Oceano Wines) and Claudia Geyer, Co-founder and CTO of Solos Technology. Together, they explored how the category is evolving, from winemaking and dealcoholisation technology to consumer expectations, education and future market opportunities.
Although each speaker approached the topic from a different perspective, they shared a common ambition: raising the standard of premium alcohol-free wine.
The webinar explores one of the biggest developments shaping the wine industry today: how exceptional winemaking and advanced dealcoholisation technology work together to create premium No & Low wines.
The panel discusses why quality begins in the vineyard, but also why preserving aroma, varietal character and wine identity depends on using technology designed specifically for premium wine. Rather than replacing craftsmanship, modern wine dealcoholisation technology is helping producers protect the qualities that make each wine unique while opening new opportunities for innovation and consumer choice.
The discussion also examines how changing consumer expectations are driving higher standards across the category and why more wineries are exploring alcohol-free wine as part of their long-term portfolio strategy.
Beyond production, the webinar looks at the broader evolution of the No & Low wine category.
Topics include consumer education, international recognition through competitions such as the IWSC, collaboration between producers and technology providers, and the growing role of premium alcohol-free wine within the global wine industry.
Whether you're a producer exploring wine dealcoholisation, a winemaker interested in premium alcohol-free wine production, or a wine professional following developments in the No & Low sector, the discussion offers valuable perspectives on where the category is heading and the innovations shaping its future.
No article can capture the depth of the discussion.
Watch the full webinar below to hear directly from Christian Nett, Katja Bernegger, Rachel Martin, Claudia Geyer and moderator Iren Erem as they share their experiences and discuss the future of premium alcohol-free wine, advanced dealcoholisation technology and the continued evolution of the No & Low wine category.
