Bolle

The founder, Roberto Vanin, grew up in the charming city of Treviso. In Roberto’s family, celebrations and cherished moments were always marked by the effervescent delight of sparkling wines, affectionately referred to as “bolle.”

Roberto’s passion for this bubbly joy led him to study Oenology and later Chemistry at the University of Padova. His career flourished as he led research and development teams for multiple consumer goods companies, yet his heart remained with his dream of crafting wines that could bring happiness to others. Now, more than three decades later, Roberto has turned this dream into reality. He embarked on a mission to create the world’s finest range of non-alcoholic wines.

As a child his mother allowed him a finger of wine at the table, Roberto wanted to be inclusive and create a wine for as many people as possible to experience the joy—at any time of day or night.

 

At Bolle, everything begins with the winemakers. Two dedicated specialists spend time travelling through vineyards and cellars, tasting countless wines and juices to understand how each fruit might behave in the unique process used at Bolle to make non-alcoholic wines.

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

Today, their harvests come from France, California, Spain, Italy and Germany for the 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.

 

 

The truth is that it is impossible to remove alcohol from wine without losing some aroma, flavour, and structure. The key is to keep this to a minimum, ensuring the wine is not overly stressed.

Bolle use vacuum distillation, placing the wine under reduced pressure so that ethanol evaporates at approximately 30–40 °C instead of around 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.