Caviro enters the dealcoholisation market with a dedicated facility and the launch of Tavernellow

Major Italian producers are beginning to make their move in the dealcoholised segment. Caviro, Italy’s largest wine cooperative with over 35,000 hectares of vineyards, is launching Tavernellow 3% ABV. This partially dealcoholised sparkling wine is produced and bottled entirely in Italy, made possible by a new de-alcoholisation plant in Savignano sul Panaro (Modena).

The proprietary facility represents a total investment of over €1.8 million. Completed in approximately 12 months—covering design, installation, and testing—the 200sqm plant can reach a daily production capacity of 30,000 litres, with an annual potential exceeding 9 million bottles.

“With this investment, Caviro becomes a pioneer in the production and bottling of de-alcoholised wines entirely made in Italy, ensuring total supply chain control even within this segment,” commented Giampaolo Bassetti, Director General of the Group.

Tavernellow is created through traditional vinification followed by a controlled partial dealcoholisation process. Crucially, it is not a simple soft drink with added flavourings—which are currently prohibited under wine regulations—but a product that maintains its viticultural integrity.

Set for a preview at Vinitaly, Tavernellow 3% will subsequently be available in major retail outlets in two expressions: a White, made from aromatic grapes, offering freshness and acidity to balance a pleasant sweetness; and a Rosé, crafted from red grapes, described as crisp on the palate with a balance of discreet sweetness and lively acidity.

Vacuum evaporation technology

The production of Tavernellow 3% is powered by the vacuum evaporation plant, designed in accordance with EU Regulation 1308/2013 (the CMO regulation governing the production and labelling of agricultural products in the EU).

The technology employs a controlled vacuum evaporation and low-temperature distillation process, which reduces alcohol content while preserving the wine’s aromatic profile and structure. The system allows for the production of NoLo (No and Low alcohol) wines ranging from below 9% ABV down to near-zero (alcohol-free), opening new development opportunities for the Italian vineyard.

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