Prima Pavé, Northern Italy’s Wine Region
Prima Pavé was born from a pregnant Italian lady who was looking for delicious alternatives. Dejou Marano, and her husband Marco, are Certified Specialists of Wine and hospitality entrepreneurs, who traveled the world to meet with leading wineries and learn from these experts in their craft. The couple ultimately partnered with a winemaker in Northern Italy’s viticultural area to develop the exceptional Prima Pavé brand of wines that are handcrafted with no sugar or added chemicals. Prima Pavé showcases hand-selected Italian grapes expressed with the same character and depth of flavor as alcoholic fine wines and are crafted from vineyard to bottle. All wines are dealcoholized through a proprietary, all-natural, additive-free process.
The best seller is their ROSE BRUT, a 0.0% wine, with fresh fruit and florals, and a crisp finish, blending Montepulciano d’Abruzzo, Pinot Grigio, Sauvignon Blanc & Gewürztraminer grapes. It won three distinctive SILVER Awards, including the IWSC International Wine & Spirits Competition (94 points), the San Francisco International Wine Competition, and Sommeliers Choice Awards, which tells you one thing… it is bubbly good! All of their wines are developed to be well balanced and food friendly.
Raventos I Blanc, Penedes Valley (Spain)
Raventós i Blanc is a uniquely organic farm, located on Pepe Raventós’ generational estate just northwest of Penedès, Catalonia (Spain) on the high mountains of the Catalan coast. His family has been farming in the Penedes Valley viticultural area for more than 500 years, with the 150 most recent years dedicated to producing the world’s leading Sparkling Wines, including NAs. All work in the vineyard is done manually (by hand) and, when necessary, with the help of animal traction. He has been delivering excellence in farming biodynamically since 2001.
His farm produces some of the world’s best in Sparkling Wines, with Mas del Serral, being the first Catalan sparkling wine to receive the maximum score of 99 points. Codorníu Zero is a pleasant non-alcoholic Sparkling Wine made from the white Airén grape that is obtained through the process of de-alcoholization of the wine. Its fresh citrus and tropical fruit flavors combine for a harmonious balance.
Brancott Estates, Marlborough (New Zealand)
The wines of Brancott Estates in Marlborough, New Zealand, are masterfully crafted from early, hand-harvested grapes and produced using various winemaking techniques. For example, a favorite white wine with low-alcoholic (LA) content produces a full-flavored balance that is very light but has enough tartness to carry its weight with a pecan-crusted Redfish, or Garlic Parmesan Shrimp Pasta. The zesty aromas of their NA Sauvignon Blanc show highlights of pink grapefruit, melon and gooseberry, which contribute to the ripe fruit sweetness combined with a tight, fresh acidity to create a beautifully balanced while wine. The Pinot Noir is bright ruby red with aromas of red berry fruits, like strawberry, ripe red cherry, and plum on an elegant, medium weight body. The tannins are supple and integrated, so the fruit and spicy oak persist on the finish.
Kendall-Jackson, California (USA)
One of the most popular American wine makers, Kendall-Jackson, now brings non-alcoholic (NA) Verjus, which in French means “green juice.” Their Verjus, is a non-alcoholic juice pressed from Pinot Noir grapes of the Arroyo Seco region of Monterey County, California. The White Verjus is rich with cranberry and cherry flavors. The Jackson family Red Verjus shows flavors of bright lemon, lime and green apple. Verjus, according to the website, is “less intense than vinegar, and adds complexity” to dressings, sauces, and most base beverages. Mixed with an refreshing base, like soda or tonic water, NA ginger beer, or flavored sparkling water, their Verjus juice makes a delicious sparkling NA wine spritzer.