The Argentine wine giant, Catena Zapata, is leading the charge in the premium no and low alcohol wine market with its innovative use of verjus methods, marking a significant step towards dealcoholisation technology in the country.
Verjus: A Non-Alcoholic Juice from Unripe Grapes
Catena Zapata’s no and low alcohol wines are produced using verjus, a non-alcoholic juice made from unripe grapes. The company harvests the verjus in the Uco Valley, Mendoza, from premium Chardonnay grapes, which yields a delicious and vinous result. The verjus is then used to create four premium products under the Domaine Elena de Mendoza label.
- One of the drinks is made with verjus infused with botanicals and injected with gas to make 0% alcohol aromatic drinks.
- Another two drinks are 7% ABV, low alcohol wines that blend dry, low alcohol Chardonnay with verjus to create two elegant sparkling wines.
Achieving the Perfect Balance
Winemaker and team lead for the no and low wines at Catena Institute, Agustin Silva, explains that the team conducted numerous experiments to achieve the perfect balance of flavors and aromas in their no and low wines. “We did many experiments within the Catena Institute and travelled to see the latest technology in Europe,” says Silva. “It was a lot of trial and error until we arrived at something that was delicious — that was always our objective: making something that tasted good.”
Scaling Up the Production
However, scaling up the production of verjus proved to be a significant challenge. “Making verjus at a large scale was the biggest difficulty, and also finding the right harvest time for verjus,” says Silva. The team harvested in January this year, but they think they will most likely start harvesting in the previous calendar year, in December, for future productions. Verjus gives the wines a lower sugar level and calorie count, making them an attractive option for health-conscious consumers.
A New Path Forward for Argentine Wine
Argentina’s slow uptake on no and low alcohol wines can be attributed to several barriers, including the need for permission from the National Institute of Viticulture (INV). Although the INV authorised the commercialisation of partially dealcoholized and dealcoholized wines in March 2024, the country still lags behind in adopting dealcoholisation technology.
One of the main challenges is the lack of machinery to differentiate dealcoholised wine from wine adulterated with water. “There was no system that was authorised and running in Argentina to take alcohol out of wine, which meant Argentina was missing the boat,” explains David Kingsbury, CEO of Gransud.
A Green Light for Gransud
However, a recent development has given Gransud a green light to use its membrane technology in collaboration with Argentine wineries for six months, with results to be audited by the INV. This move is seen as a significant step towards the adoption of dealcoholisation technology in Argentina.
A New Era for No and Low Wine in Argentina
The launch of Catena Zapata’s no and low alcohol wines marks a significant milestone in the premium no and low wine market. The company’s use of verjus methods has paved the way for a new era of no and low wine production in Argentina, and the country is slowly beginning to open its doors to dealcoholisation technology.
Key Points
- Catena Zapata is launching its first no and low alcohol wines using innovative verjus methods.
- The company’s no and low wines are produced using verjus, a non-alcoholic juice made from unripe grapes.
- The launch of Catena Zapata’s no and low alcohol wines marks a significant milestone in the premium no and low wine market.
- Argentina is slowly beginning to open its doors to dealcoholisation technology, with Gransud receiving a green light to use its membrane technology.
Conclusion
The Argentine wine giant, Catena Zapata, is leading the way in the premium no and low alcohol wine market with its innovative use of verjus methods. The country’s slow uptake on no and low alcohol wines can be attributed to several barriers, including the need for permission from the National Institute of Viticulture (INV). However, a recent development has given Gransud a green light to use its membrane technology, marking a significant step towards the adoption of dealcoholisation technology in Argentina. As the market continues to grow, we can expect to see more no and low wines hitting the shelves in the coming years.
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