Review: Bolle Blanc de Blanc Non-Alcoholic Sparkling Wine
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At long last, I’ve finally had the chance to review the infamous BOLLE Blanc de Blanc non-alcoholic sparkling to see what all the hype is about.
I first heard about BOLLE on LinkedIn where founder Gary Read is active in the non-alcoholic community. BOLLE only came to North America in early 2025, so it’s still relatively new to most of us. Its claim to fame is a list of several Michelin-star restaurants it’s being poured at, including the 2-star Birdsong in San Francisco and 3-star Fat Duck in the U.K., plus a lengthy list of other fine dining establishments.
What intrigued me about BOLLE is the supposed Champagne taste on a Cava budget - or at least that’s what I’ve surmised from reading comments and reviews.
It does feel like a new non-alcoholic wine is launching every week, so I had to wonder why this one was so special. After speaking briefly with cofounder Gary Read, I discovered Read and his partner Ricardo Vanin have established two pretty incredible innovations that have potentially changed the landscape for dealcoholization.
Innovation 1: Secondary Fermentation
Tackling the loss of flavour and mouthfeel during dealcoholization is the thorn in every winemakers side. The BOLLE team had the novel idea to use secondary fermentation, instead of adding extra sugar and fillers to ‘fix’ the wine like many winemakers currently do. This is an age-old process in which finished, fermented wine goes into a clean tank for a secondary fermentation, producing a more filtered, clearer liquid - not as common now in modern winemaking.
With dealcoholized wine, Vanin discovered that using secondary fermentation with added yeast allows flavour and complexity back into the liquid. As Read described, “this step is essential for bringing back what makes wine, wine.”
“The dealcoholization process destroys much of the character of the wine as well as most of the terroir-related characteristics, so [secondary fermentation] is essential for bringing back what makes wine, wine.” - Gary Read, Founder
Innovation 2: Patented Yeast
But what about the yeast? Doesn’t that produce alcohol again? The second industry-altering innovation at BOLLE is patenting a new yeast strain that only produces minimal alcohol. In an interview with Dry Atlas, Read explained the results.
“This innovation is so unique that we’ve filed two patents: one for the process and one for the yeast. Roberto’s scientific approach, honed over decades in R&D, is what made this possible. The result is a product that delivers a true wine experience—aroma, flavor, and mouthfeel—all without added sugar or artificial enhancements.”
Minimal Intervention
“I want BOLLE to keep innovating and helping to push the category forward - I really think this category is so very early and has so much growth ahead of it. I/we believe in this passionately! ”
Keeping non alcoholic wines low in sugar is a definite priority for consumer driven brands these days, and because there hasn’t been any added sugar, BOLLE comes in at 2.8g per 100ml which is probably the sweet spot especially with naturally occurring sugars.
At the core of the process for BOLLE is the desire for minimal intervention. Read and both his partners believe “that winemaking should be as natural as possible and the characteristics of the wine should not be created through added ingredients either before or after the dealcoholization.”
And with all of that innovation going into the wine, there is definite sticker shock when you see how affordable the wine is at just over $30USD - half the price of Society De La Rassi sparkling, and maybe twice as good? We’ll see!
My expectations were very high and I was really excited to pop this cork. Read on to see whether I have “Become a Bolliever”!
The Review
Background
A blanc de blanc wine is a term most often associated with the Champagne region and mostly refers to a sparkling wine with 100% chardonnay grapes, although it can be a blend. The BOLLE Blanc de Blanc is 75% Chardonnay and 25% Silvaner which is a light Alsacian varietal with a citrus and mineral backbone.
The BOLLE grapes are grown in La Mancha, Spain, and then developed into wine at a family winery. The juice is then transported to the BOLLE facility in the U.K. for dealcoholization with double spinning cone technology, and finessed through it’s secondary fermentation.
Aroma
Because of the secondary fermentation, the aroma of BOLLE is just stunning. Notes of bready yeast, stone and a hint of mineral. Read explained “this comes from the autolysis of yeast cell walls during secondary fermentation, creating those classic aromas that wine lovers expect from quality sparkling wines.” One of the best aromas from an n/a bubbly in a long time.
Mouthfeel
I was immediately blown away by the very creamy and soft effervescence. Using secondary fermentation in a dealcoholized wine means there’s no need to add CO2 as ‘carbonation’ because the yeast will create natural carbonation. Sometimes a non-alcoholic wine has what I call ‘big carbonation’ and it feels more like drinking a soda than a wine. The BOLLE is smooth and creamy, and there is heft to the liquid. According to Read “the bubbles last longer in the glass, feel more elegant on the palate, and provide that authentic sparkling wine experience rather than the harsh, artificial carbonation you get from injected CO2.” I concur!
Taste
I had really high expectations for this wine, and they were met. It’s just a wonderfully delicious liquid. Notes of pear, tangerine and apple with a subtle toastiness, and brioche on the finish. The wine is delicate without being fragile, and has enough complexity to be great with food. Nice and bright with medium acidity.
What to Pair with BOLLE Blanc de Blanc
There is nothing a good champagne doesn’t go with, right? And I would say with this non-alcoholic bubbly, the same is true. It’s definitely not a house wine, but at the very approachable price, I would pair it with a weeknight roast chicken or bring it to a dinner party for appetizers and oysters. A dream with a soft cheese plate.
Overall
An approach to traditional winemaking and leveraging the natural abilities of the grape and of the yeast have created a crazy good non-alcoholic wine that I truly did not expect. While the Zeronimo Sparkling Select is still number one on my list, the BOLLE Blanc de Blanc is definitely a close second until I have a chance to do a side-by-side tasting. Well done!
Overall score: 97 points
How I rank wines (based on IWSC standards):
95 to 100 - An excellent drink with a great personality. An example that stands out among its peers
90 to 94 - An accomplished drink with considerable personality, character and complexity. A classic example of its style or variety.
85 to 89 - A perfectly well-made drink which provides an enjoyable drinking experience.
80 to 84 - An acceptable but simple drink, lacking distinction.
