With the exception of a few innovations, wine production methods follow ancient traditions, which many wine purists consider untouchable. In recent years, however, a new trend has emerged, that of creating drinks with low alcohol content through special processes.

So-called low-alcohol wines are depopulating the market, conquering mainly Europe and North America and meeting consumers' need for a less alcoholic product with a reduced sugar content.

Here is what a low-alcohol wine is and how it is produced, with some useful tasting tips!

A fast-growing market: new trends in low-alcohol wines

As is often the case with new trends, it is mainly the younger generations that are evolving the market, starting with their eating habits. In recent years, a more traditional way of eating has been replaced by a more exploratory approach, open to ethnic or fusion cuisine, but at the same time there has also been a health-conscious drive, which has emphasised the desire of today's increasingly aware consumers to include in their diets products that are healthier for their bodies, as well as more sustainable for the environment, as in the case of organic and biological wines.

The market has thus responded with low-alcohol wine, a definition that encompasses products characterised by an alcohol volume between 0.5° and 10°-11°, similar in taste and production methods to traditional wine. Alongside these products, there is also no shortage of totally alcohol-free solutions, suitable for those who for personal choice or religious need do not want to or cannot consume alcoholic beverages.

While the more traditionalist wine lovers have turned up their noses at this recent trend - much preferring, for example, a good 14°-15° Chianti - the market for low-alcohol wines is growing steadily, thanks to its ability to offer those who want it a safe and quality alternative, suitable for those convivial situations that require a less structured organoleptic texture, but also inclusive and able to speak to everyone's palate.

Low-alcohol wine production methods

Those with a minimum of familiarity with the basics of winemaking know that alcohol content is obtained during fermentation, during which enzymatic reactions are triggered that transform glucose into carbon dioxide and ethanol.

It would therefore be automatic to assume that to reduce the presence of these elements it is sufficient to stop the process, but to obtain a low-alcohol product as similar in quality as possible to 'classic' wines, it is important that vinification also follows similar steps.

Having therefore discarded the hypothesis of acting on alcoholic fermentation, the producers came up with two different methods to create low-alcohol wines, without affecting the aromatic quality of the end result.

Vacuum distillation

This process - also known as column distillation - consists of transferring the wine into a vacuum column, inside which it undergoes a real distillation at a temperature of 30°, which causes the extraction of certain volatile components.

In a first phase, it is the aromas contained in the wine that evaporate, which are recovered through a centrifuge and stored for reuse. In a second phase, however, the wine is put back into the column, causing the alcohol component to evaporate. In order to ensure that the organoleptic traits are maintained, the aromas are finally reassembled to the wine, although some of them end up being lost.

Reverse osmosis

During the reverse osmosis process, the wine passes through a membrane, which filters out some of its components, including aromas and phenols. This ensures that the subsequent distillation does not compromise them. Once part of the alcohol component has been removed, the wine is given back its aromas, and the sugar and acidity levels are re-dosed - possibly using natural methods - to obtain a light, low-alcohol wine that is also pleasing to the palate.

Low-alcohol wine, characteristics and tasting tips

Having discovered definitions and production methods, one question arises: what does low-alcohol wine taste like? The organoleptic characteristics are not too far removed from those of classic wines, but those who are a little familiar with tasting may notice some substantial differences. The main aromas are preserved through low-impact methods, but the scents imparted by the alcohol component are attenuated, such as the sensation of warmth and body on the palate. The tannins - so characteristic of more intense and structured red wines - may also be affected by the alcohol reduction process.

This does not mean, however, that tasting a low-alcohol wine is an unsatisfactory experience. On the contrary: the Svinando catalogue contains examples that will make even the most sceptical reconsider, characterised by light organoleptic notes, but excellent to drink with a varied range of dishes.

5 low-alcohol wines not to be missed

An aperitif with friends, a family lunch, a group dinner: convivial situations like these call for a drink that can bring everyone together. Anyone wishing to experience the taste and benefits of a low-alcohol wine can start here:

1. 'Nivola' Lambrusco Grasparossa di Castelvetro DOC: this gem of Emilia Romagna continues to make vivacity its trademark. However, this DOC has many more aces up its sleeve: the most obvious is the aromatic charge centred on hints of fresh fruit, with a full-bodied, abundant foam that caresses the palate during tasting. The alcohol content of only 5° also makes it a versatile wine, both during a casual chat and at the table, where it goes well with roasts, game dishes, stews and meat pies, as its nature as a 'lasagna wine' suggests.
    

2. 'Dom' Mosel Riesling 2022: If Italy knows its stuff when it comes to low-alcohol wines, Germany is no exception either, and proves it with this excellent Riesling, with an alcohol content of 5°, produced in the Mosel Valley. With its fruity aromas - mingling notes of citrus, apricot and peach, and a floral touch that lightens the whole - and its fresh, slightly mineral taste, it is excellent with fried fish hors d'oeuvres (it's not a bad idea to use it to ennoble fish & chips, for example), with grilled shellfish or baked or casseroled fish fillets, even better if dressed with intense, spicy or spicy sauces.
    

3. "Jento" Bianco Vivace Puglia IGP 2023: tasting this Apulian wine reveals fruity notes that are anything but timid, reinforced by the slight effervescence conferred by the natural second fermentation. Young and lively, it is well suited to all those convivial situations requiring a certain lightness, such as a light-hearted aperitif. Try it with cold finger food, vegetable rustics, seafood salads or fish balls, and with anything that can be nibbled on between chats.
    

4. "Soupcon de Fruit" Rosé d'Anjou 2022: home of elegant and refined wines, with this rosé France offers wine lovers an excellent low-alcohol product (11°), with which one can make a big impression during aperitifs, from gourmet to more relaxed ones. Its light hue should not mislead: the aromatic bouquet is rich and intense, composed of notes of red fruits that immediately captivate the nose. On the palate, very well-balanced floral and fruity hints are perceived, which liven up dishes such as shrimp cocktails, light snacks, canapés and oysters.
    

5. Malvasia di Castelnuovo Don Bosco DOC 2022: from Emilia to Piedmont, this red wine with a very low alcohol content - it does not exceed 6° - is able to offer both lightness and personality, conquering even lovers of traditional wines. The eye is first of all captivated by the colour tending towards cherry, but when you put your nose to the glass, the thunderbolt comes, triggered by hints of blueberries and strawberries, undergrowth and musk. On the palate it is sweet, slightly sparkling, perfect for an end-of-meal enrichment with fruit tarts, mini tarts, scones, classic cakes with cream and strawberries, fruit salads and small pastries.
    

Buy low-alcohol wines or go for the classics? Whatever your choice, Svinando's vast catalogue can satisfy your needs: hurry up and explore it!