The new Montelvini 0% Alcohol Free Sparkling is the first dealcoholized sparkling wine from the Venetian winery, ambassador of Asolo Prosecco Superiore DOCG. This project marks a turning point, aligning with international trends in mindful drinking, the growing demand for low and no-alcohol wines, and the evolution of consumption in the Horeca channel. Born from over 140 years of winemaking tradition, Montelvini 0% is crafted from a blend of white and aromatic grapes, with Riesling as its base, chosen for its natural elegance and freshness. The result is a 0% alcohol sparkling wine with a mineral and harmonious profile, no added sugars, Vegan and Gluten Free—designed to accompany aperitifs and convivial moments with an authentic, light, and sustainable style.
With this new label, Montelvini reaffirms its pioneering spirit in enhancing the territory of Asolo and Montello through a contemporary vision that combines quality, research, and sustainability. We asked Alberto Serena, CEO of Montelvini, to share the journey that led to the creation of the project, the technical and stylistic choices behind the Zero Alcohol version, and the response from a market increasingly open to premium dealcoholized wine. A story that shows how the future of wine lies in a new balance between pleasure, responsibility, and innovation—where tradition becomes the key to building a new culture of mindful drinking.
Already historic ambassadors of Asolo Prosecco Superiore DOCG, then the relaunch of the Monvin project dedicated to quality bulk wines, and now the 2025 Zero Alcohol new entry: is this new chapter from Montelvini the closing of a circle pointing toward the wine of tomorrow?
Different projects, but a consistent philosophy: our goal has always been to express the excellence of Asolo through the glass. It’s a mission we pursue with considerable success—this year, for example, we received notable recognition at the prestigious Decanter World Wine Awards 2025, standing out as the only Prosecco producer to receive a double gold and the only Asolo Prosecco to win a Gold Medal. Yet we don’t rest on our laurels. As producers, we strive daily to cultivate our innovative spirit, paying close attention to emerging global trends. This doesn’t mean chasing fads or fleeting opportunities, but rather understanding how to channel certain trends—like the current Zero Alcohol movement—into the path we’ve already carved.
What is Montelvini’s vision regarding Zero Alcohol?
The Zero Alcohol sector is still in its early stages, and it’s essential to work clearly and consistently toward quality. The goal isn’t to create a new type of beverage based on grape must with a grape-like taste but high sugar content. Instead, we must offer an alternative where drinkability is a decisive cornerstone. Today, those who choose dealcoholized wine often do so as part of a lifestyle that prioritizes health. Therefore, we aimed to offer a product that reflects, in terms of enjoyment and balance, the vision of a wine producer—well-suited to a new consumption context. Zero Alcohol is an opportunity that should be embraced, not resisted.
What makes Montelvini 0% Alcohol Free Sparkling different, and how did you arrive at the final result?
The new Montelvini 0% is a product that reflects the philosophy of a wine producer and, above all, our stylistic identity. That’s why, in seeking balance and pronounced palatability, we chose Riesling as the base—believing it best suited this type of production. The grape’s acidity and minerality support a quality dealcoholized wine on the palate. The first release, now available and part of the prestigious Serenitatis line, consists of 5,000 bottles, destined for the Horeca channel in Italy and abroad.
Why didn’t you choose Glera?
Because through various trials, we realized that a dealcoholized version of Glera didn’t fully reflect our stylistic identity. During the dealcoholization process, even when retaining a necessary sugar component, Glera lacked balance and length in terms of drinkability. This issue doesn’t arise in low-alcohol production, where the grape performs well—as demonstrated by our Monvin bulk wine offering.
What feedback are you receiving from the market regarding the Zero Alcohol universe?
Interest in Zero Alcohol is growing among both consumers and professionals. We’ve been receiving inquiries from around the world for months, and abroad, it’s a well-developed trend. I think of my recent visit to Japan—a refined market, highly receptive to health-focused innovations—where I found venues with wine lists dedicated exclusively to dealcoholized wines. Even in Italy, our sales network reports increasing curiosity from the restaurant sector.
Considering the issue of sugar content, can Zero Alcohol rhyme with healthiness?
It’s a topic I’m particularly sensitive to, as I find high sugar content more harmful in beverages than alcohol level. We’ve managed to strike the right balance in the first version of Montelvini 0%, keeping it at 34 g/l—far below many current market offerings that exceed 100 g/l of residual sugar. From the outset, this element was crucial in defining the product, especially since the absence of alcohol requires something to structurally support the wine’s acidity and define its final pleasantness.
After sparkling wine, are you considering a still dealcoholized wine?
No, we prefer to stay true to our identity, as 90% of our production is sparkling wine. We’ll observe how Montelvini 0% Alcohol Free Sparkling is received to determine the next steps in this new journey.
