New Zealand winemaker Giesen is continuing to take the non-alcoholic wine category seriously, with the launch of two new non-alco wines, with Rosé and Pinot Gris being added to the Sauvignon Blanc launched last year.

Giesen has invested more than $1m in its own specialised spinning-cone technology, which Chief Winemaker Duncan Shouler says helps to meet customer demand and ensure the group continues to make the best non-alc wine it can.

“The sell-out launch of our Sauvignon Blanc showed us that wine lovers want choices within this emerging category,” Shouler said.

“The Giesen 0% Rosé and Pinot Gris have both recently been released in New Zealand, selling out quickly on the Giesen online store. Both wines have been particularly well-received by wine lovers and those looking for a healthier alternative.”

He added: “To make Giesen 0%, we go through the additional process of putting our full-strength wine through spinning-cone distillation to gently remove the alcohol componen.

“Alcohol-removed wine is actually more expensive to produce compared with its full-strength counterpart – especially when it’s our goal to produce 0% wines with as few calories as possible that taste like wine rather than like grape juice.

“Having our own spinning cone also allows us to increase production levels to meet consumer demand and really helps drive quality. It means we can experiment and continually improve our 0% alcohol wine offerings to meet consumer taste profiles. We’re seeing better and better alcohol removed wines every time we produce them.”

Both 0% wines feature fresh new packaging, with the 0% Sauvignon Blanc also transitioning to the new brand look later in 2021. Giesen is also set to launch 0% Merlot, later this month, bringing a vibrant red wine to complete the selection.

The 0% Rosé and 0% Pinot Gris have a recommended retail price of $18.99. They are available at retail outlets across Australia.

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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