The Method

Real wine,
carefully de-alcoholized.

Most non-alcoholic wine starts as juice and tries to taste like wine. Ours is the opposite: it's wine first, and we remove the alcohol with care.

  1. 01

    Make real wine first.

    We harvest from Russian River Valley vineyards Diego has worked for over a decade. The fruit ferments to dryness, ages in neutral oak, and finishes as honest, structured wine — long before the alcohol comes out.

    Russian River Valley · Pinot Noir, Chardonnay, Rosé

  2. 02

    Vacuum distillation, gently.

    We remove the alcohol with vacuum distillation. Lower pressure means lower temperature — which means the aromatics that make a wine smell like wine survive the process. Spinning-cone systems are faster, but they strip more flavor. We chose slower.

    Below 35°C · single-pass · low oxygen

  3. 03

    Re-balance with the same fruit.

    After the alcohol is out, the wine needs a touch of body and sweetness back. We use grape concentrate from the same vineyard source — never sugar, never grape juice from elsewhere. Texture, mid-palate, and varietal character all come back.

    Same vineyard. Same season. Same wine.

The vacuum distillation rig at the Healdsburg cellar
"I tasted a hundred NA wines before we started. Most were grape juice in costume. We made a rule: if it doesn't pour like wine, doesn't smell like wine, doesn't finish like wine — it doesn't go in the bottle."
Diego Reyes Co-Founder & Head Winemaker

Why it matters

Two ways to take alcohol out of wine.

Spinning cone

The mass-market default.

  • Fast, high-volume
  • Higher heat exposure
  • Strips delicate aromatics
  • Often produces a one-note finish

Vacuum distillation Ours

Slower, gentler, more wine-like.

  • Low temperature, low pressure
  • Aromatics largely intact
  • Holds onto savory, earthy notes
  • Slower & more expensive — worth it

Taste the difference.

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