Chatting here and there at Vinitaly one of the themes that struck me most was the hypothesis/debate about whether to think of making wine without alcohol or with little alcohol. But for real? We are confident that the market ask this?
Okay the sword of Damocles of alcohol tests, It's good enough that we're all getting and perpetually on a diet and eat fewer calories is better, However I rather a non-wine-wine, modified to be made more light, I do not drink. Or instead of drinking three glasses you drink one. If you really. But not ever… 😉
Apparently, Instead, I read about Winenews, the issue divides scholars and industry experts. On the one hand, those who believe that the wine-ALCO-until 20% its alcohol content is absolutely sustainable normal, without altering its features. On the other hand those who believe an error, with the risk of impinging on its normal quality. Then there is the one who points out how such wines already exist (for example the Pandora de La Gioiosa, remember? 10 vol… My bought me a 12 years) that anything brought to the market.
What do you think?