Pierre Zero Signature | Chardonnay
Nonalcoholic Chardonnay
- 0.09% ABV (less than 0.5%)
- No added sugar
- No artificial flavors or preservatives
- No sulfites
With its pale yellow color and sparkling reflections, the Pierre Signature White Non-Alcoholic, ultra premium version, will accompany you for all occasions, from the aperitif to the dessert!
An alliance of delicacy, purity and elegance, Pierre Zero Signature has no added sugar, preservatives, flavors or sulfites.
In order to retain all of the characteristic flavours and aromas of a great wine, Pierre Zéro follows a strict dealcoholization protocol referred to as Spinning Cone Column.
This is the most efficient method for collecting and preserving the volatile components (aromas) in a wine at low temperatures. The method is based on distillation and heat processes and enables the production of an alcohol free beverage without the loss of aromatic intensity. It is also the only method that allows the resulting degree of alcohol to fall lower that the 0.3% mark to reach 0.0%.
The quest for a completely zero percent wine was the deciding factor in the choice of method used.
Pierre Zero Signature | Chardonnay
Nonalcoholic Chardonnay
- 0.09% ABV (less than 0.5%)
- No added sugar
- No artificial flavors or preservatives
- No sulfites
With its pale yellow color and sparkling reflections, the Pierre Signature White Non-Alcoholic, ultra premium version, will accompany you for all occasions, from the aperitif to the dessert!
An alliance of delicacy, purity and elegance, Pierre Zero Signature has no added sugar, preservatives, flavors or sulfites.
In order to retain all of the characteristic flavours and aromas of a great wine, Pierre Zéro follows a strict dealcoholization protocol referred to as Spinning Cone Column.
This is the most efficient method for collecting and preserving the volatile components (aromas) in a wine at low temperatures. The method is based on distillation and heat processes and enables the production of an alcohol free beverage without the loss of aromatic intensity. It is also the only method that allows the resulting degree of alcohol to fall lower that the 0.3% mark to reach 0.0%.
The quest for a completely zero percent wine was the deciding factor in the choice of method used.