Tilimuqui alcohol-free sparkling Muscat is made from hand-picked Fairtrade grapes grown in the Famatina Valley vineyards, in La Rioja Province, Argentina. (Photo: La Riojana Wines)
Thursday Food invites you to discover a few of the refined, alcohol-free Argentine wines offering elegance for luxury travellers, wine lovers and collectors seeking mindful indulgence.
For over a century, its wines have captured the essence of terroir through bold Malbecs, elegant Chardonnays, and sparkling Torrontés. Now, as global tastes evolve, a new chapter in Argentina’s viticultural story is emerging: premium wines without alcohol. According to the International Organisation of Vine and Wine (OIV), global wine consumption has reached its lowest level since 1961, a shift largely influenced by a growing desire for healthier lifestyles, particularly among younger generations. As a result, wine consumers are exploring alternatives that align with wellness, moderation as well as mindful living and, as one of the world’s most dynamic wine regions, Argentina has now joined this movement merging innovation and respect for tradition.
Last year marked a decisive step for the Argentine wine industry when the National Institute of Viticulture (INV) officially authorised the production of wines with zero per cent alcohol, opening the door for producers to redefine what Argentine wine could be. This legal shift not only broadened the industry’s creative scope but also required investment in advanced technology and expertise previously unavailable in the country. Many wineries had already been experimenting with low-alcohol or naturally lighter styles by harvesting grapes earlier to limit sugar accumulation. These wines typically range from eight per cent to 10 per cent alcohol and appeal to a growing segment seeking balance and refreshment. However, the production of a true zero per cent alcohol wine introduces a far greater challenge, that of maintaining aroma, structure, and authenticity without compromising quality.
Producing dealcoholised wine begins with traditional fermentation, transforming grape must into wine as usual. The alcohol is then gently removed through specialised techniques designed to preserve the wine’s aromatic complexity. Among these methods, the spinning cone column has emerged as one of the most advanced. Operating under low temperatures and vacuum conditions, it separates alcohol and volatile aroma compounds in successive steps, allowing winemakers to reintroduce the delicate fragrances that define a varietal’s character. Nieto Senetiner, one of Mendoza’s most recognised wineries, has positioned itself at the forefront of this new wave with its first alcohol-free sparkling wine, crafted from Pinot Noir grapes from the Uco Valley, poised for market release. The process ensures that each bottle retains the fine mousse and freshness expected of a traditional brut, but without the presence of alcohol. The winery has also developed prototypes of Malbec and Chardonnay zero per cent, signaling that innovation in this category is far from limited to sparkling styles.
Catena Zapata, through its Domaine EdeM project, has introduced the Blonde and Brunette botanical sparkling infusions that have attracted attention for their originality and craftsmanship. Made from verjus and virgin must of early-harvested Chardonnay grapes, they are infused with botanicals such as orange peel, eucalyptus, thyme, and chamomile. While these creations are not technically wines, since no fermentation occurs, they demonstrate a growing curiosity among Argentina’s most respected winemakers to expand the boundaries of expression and offer consumers refined, non-alcoholic alternatives with gastronomic potential.
This excitement is buffered by significant technical evolution as dealcoholisation requires precision and control at every stage. Winemakers must ensure that removal of ethanol does not strip away essential aromas or textures as even slight changes in temperature or vacuum pressure can affect mouthfeel or flavour depth. Technologies such as reverse osmosis, vacuum distillation, and the spinning cone column each present distinct advantages, but they demand investment and expertise. Cooperative producers such as La Riojana have taken bold steps, bridging tradition and progress, as they maintain the cooperative’s ethical commitment to sustainability that embraces modern techniques.
Their Tilimuqui sparkling Muscat is crafted in La Rioja, Argentina using grapes grown locally after which the must is dealcoholised in Belgium using advanced European equipment, under special supervision. Other leading groups, including Familia Falasco, are developing products that align with this new direction with their Falasco’s Conejo Verde collection and low-alcohol initiatives reflecting a forward-thinking approach that balances consumer interest in health-conscious beverages with Argentina’s enduring devotion to craftsmanship.
The global market for non-alcoholic and low-alcohol wines is projected to exceed USD 2.8 billion by 2025 and this momentum has influenced consumer behaviour and marketing strategies alike. The appeal lies not only in reduced calories and health benefits but also in inclusivity, as non-alcoholic wines allow more people, those who drive, are pregnant, or simply wish to moderate, to share in the ritual of wine enjoyment. Argentine producers are now participating in this conversation with seriousness and sophistication as education becomes essential when these new beverages enter the domestic market. The distinction between grape-based infusions, low-alcohol wines, and fully dealcoholised wines must be clear to consumers as each offers a different experience, and each responds to a distinct motivation, be it wellness, curiosity, or cultural participation.
The Argentine palate is evolving and, while some traditional consumers remain attached to classic styles, younger audiences are open to experimentation. Sommeliers and hospitality professionals are beginning to integrate these wines into tasting menus and pairings, especially in urban centres like Buenos Aires, where wellness-driven dining experiences are on the rise. For many, the non-alcoholic wine movement is not about replacement but expansion, allowing for inclusion without exclusion, offering a seat at the table for every preference and circumstance. In this sense, it complements rather than competes with Argentina’s established wine identity. As innovation accelerates, Argentina is poised to play a leading role in the global evolution of alcohol-free and low-alcohol wines, its combination of terroir diversity, technical talent, and entrepreneurial spirit providing fertile ground for creativity. The support of institutions such as the INV ensures that development occurs within a regulated and quality-driven framework.
Beyond technology and trend, the rise of zero per cent alcohol wines represents something more profound, a reimagining of pleasure, ritual, and connection. In each glass, there is both continuity and change, symbolising a dialogue between past and present, between indulgence and intention. Salud!
Conejo Verde Chenin Dulce (aluminium bottle) by Falasco Wines is made from 100 per cent Chenin Blanc grapes and has only seven per cent alcohol. (Photo: Falasco Wines)
Domaine Edem N° 3 Blonde is an apéritif with only 0.3 per cent alcohol, making it non-alcoholic, as sparkling wine with less than 0.5 per cent alcohol is classified as alcohol-free. (Photo: Domaine Edem)
Domaine Edem N° 4 Brunette sparkling botanical sparkling infusion comprises Chardonnay grape juice from the Uco Valley & has only 0.4 per cent alcohol. (Photo: Domaine Edem)
Falasco Wine’s Conejo Verde collection’s low-alcohol wines are a forward-thinking approach, balancing consumer interest with Argentina’s enduring devotion to craftsmanship. (Photo: Falasco Wines)
Finca Villa Blanca at Vistalba Bodega (Photo: Nieto Senetiner)
Overhead image of Bodega Catena Zapata (Photo: Catena Zapata)
Tilimuqui sparkling Muscat, a 100 per cent varietal by La Riojana Wines, is a zero-alcohol wine crafted in La Rioja, Argentina, then dealcoholised in Belgium. (Photo: La Riojana Wines)
Nieto Senetiner’s first alcohol-free sparkling wine is crafted from 100 per cent Pinot Noir grapes from the Uco Valley. (Photo: Nieto Senetiner)
Conejo Verde Torrontés Dulzón Brut Natural by Falasco Wines comprises 100 per cent Sweet Torrontés grapes & has seven per cent alcohol. (Photo: Falasco Wines)
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