Cave de Ribeauvillé launches alcohol-free wine range

Alsace winery Cave de Ribeauvillé has added two alcohol-free offerings to its wine range – a sparkling 100% Muscat and still Muscat and Sylvaner blend.

Cave de Ribeauvillé has developed its alcohol-free wines using a de-alcoholising method.

Grapes are grown on steep sloped vineyards, before being pressed in pneumatic press tanks to avoid crushing. Juices are then separated in several quantities to optimise aromas.

Following static racking, fermentation begins under controlled temperature and the wine stays on fine lees for a minimum of three to six months.

De-alcoholising the wine is done as a physical process, with no chemical intervention. The wine is cold vacuum distilled, and alcohol evaporates at 28-30 degrees celsius to conserve aromas. Taste is then balanced with the addition of concentrated must solution.

Cave de Ribeauvillé’s de-alcoholised Ribo range is the first alcohol-free wine brand to come out of the Alsace region. According to director of sales and world export director David Jaegle, Ribo came from a desire to be the “pioneer of something special”, creating a quality offering for “everybody who doesn’t want or can’t buy wine”.

Launched in early January, Ribo will be available in all export markets, with a particular focus on the US.

Ribo still wine is a blend of 50% Sylvaner and 50% Muscat d’Alsace grapes. According to its producers, the nose is fine and sharp with notes of fresh yellow fruits. One the palate, it is crunchy and light with a blend of fruits. It has a mild finish with vivid acidity.

Marketed as an everyday wine, it is said to pair well with grilled fish, quiche and summer salads.

Ribo sparkling is recommended as an aperitif, and can be used in non-alcoholic cocktail bases or paired with shellfish, oysters, and grilled fish.

Both wines are marketed as low sugar and low sulphate, with 3.5g of sugar per 100ml, just 18.5 Kcal.

Cave de Ribeauvillé harvests all grapes by hand and uses sustainable farming methods.