Brilla! introduces its first De-alcoholized Sparkling White

Brilla!, now a proud member of the Argea Group, is expanding its iconic Prosecco lineup with the debut of its first de-alcoholised sparkling wine. This new expression is crafted using advanced vacuum evaporation columns, a process designed to meticulously preserve the aromas and organoleptic profile of the original wine. Made from select Italian white grapes, the wine pours a brilliant straw yellow. The bouquet opens with a vibrant explosion of yellow-fleshed stone fruits and delicate floral notes, while the palate remains crisp, balanced, and lively.

The Technique: Vacuum Column Evaporation

The de-alcoholisation process involves removing alcohol through evaporation followed by condensation. The wine is transferred from storage tanks into a vacuum evaporation column containing a series of specialized cones. The distillation occurs in two distinct stages:

• Phase One: Aroma Recovery The primary goal is to capture the highly volatile aromatic compounds, which are the first to vaporize. This technology allows these aromas to be condensed and collected, ensuring they are preserved for the final blend.
• Phase Two: Ethanol Removal In the second stage, the focus shifts to the ethanol. As the liquid moves through the column, the temperature is incrementally raised by just a few degrees. This gentle heat causes the ethanol to evaporate along with a small amount of vegetable water.

Once the process is complete, the previously captured aromas are reintroduced into the de-alcoholised wine. This results in a final product with either a low ABV (<0.5% vol) or a completely alcohol-free profile (0.0% vol).

Why Technology Matters

The precision of this condensation technique is vital. By capturing and re-incorporating the natural scents, the wine retains the same integrity and sensory characteristics as its traditional counterpart, offering a premium experience without the alcohol.