The grapes are fermented and matured using the traditional wine making method: fruit fermentation in barrels, separation and aging in French and American oak barrels. The alcohol is then carefully removed from the wine just before bottling by filtration or low-temperature condensation as described in the following paragraphs below.

Vacuum extraction

Fully fermented base wines with an alcoholic content of 10° to 12° are dealcoholised under vacuum at low temperature. The continuous process which takes place at about 26°C is completed within 10 minutes. The alcohol is concentrated to about 75 % vol and the dealcoholised wine has strength of 0.0%.

The volatile flavours of the wine are extracted at the same time with the alcohol and are collected separately from the alcohol. These flavours are added back to the dealcoholised wine, which also increases the alcoholic content to about 0.1% vol. The dealcoholised wine is then fined and filtered, and stabilised. Before bottling the sugar content is adjusted to about 35 to 45 grams per litre, using saccharose or rectified grape must concentrate.


The bottling is cold sterile which requires special technology and treatments.

  • Bottling line is installed in a “clean room” with sterile air overpressure inside.
  • Only new glass bottles are used.
  • Bottles are sterilized with sulphur dioxide.
  • Special CIP routines and steam sterilisation of the filler.
  • Special closure sterilisation.
  • 2 filter systems with pressure testing.

Base wines

The wines used for the dealcoholisation should have no off taste, as it would come out stronger when the alcohol has been removed. Usually wines suitable for production of sparkling wine are also good for the production of alcohol-free wine. They should have good extract, good acidity, not too much tannins for the red, should be dry, and stable with a total SO2 below 80 mg/l. Alcohol: 10°5 to 11°5

Pol. Ind. San Rafael
C/ Esperanza, 5
Huercal de Almería
TELF. 950 14 14 95
MOBILE 606 41 83 81