{"id":54270,"date":"2026-06-15T16:58:30","date_gmt":"2026-06-15T14:58:30","guid":{"rendered":"https:\/\/www.vinarstvi-fucik.cz\/?p=54270"},"modified":"2026-09-03T10:10:54","modified_gmt":"2026-09-03T08:10:54","slug":"nealkoholicke-vino-ja-radeji-vino-s-nizsim-alkoholem","status":"publish","type":"post","link":"https:\/\/www.vinarstvi-fucik.cz\/en\/nealkoholicke-vino-ja-radeji-vino-s-nizsim-alkoholem\/","title":{"rendered":"Non-alcoholic wine? I prefer wine with lower alcohol"},"content":{"rendered":"

We do not produce non-alcoholic wine. I believe that natural wines with a lower alcohol content, which retain their character, origin and authenticity, are the better option.<\/strong><\/p>\n\n\n\n

In recent years, it has been experiencing non-alcoholic wine<\/strong> a huge surge in popularity. It\u2019s appearing in restaurants, wine shops and supermarkets, and more and more people are seeking it out as an alternative to traditional wine. I\u2019m often asked why we aren\u2019t going down this route as well in Vina\u0159stv\u00ed Fu\u010d\u00edk<\/strong>.<\/p>\n\n\n\n

My answer is simple. It\u2019s not that I reject innovation or new technologies. Quite the opposite. Throughout my career in winemaking, I\u2019ve been constantly seeking ways to produce better wines. When it comes to non-alcoholic wine, however, I feel that the most important thing is being lost \u2013 its naturalness.<\/p>\n\n\n\n

How is non-alcoholic wine made?<\/strong><\/p>\n\n\n\n

Many people think that non-alcoholic wine is produced without alcohol right from the start. In fact, conventional wine is produced first, and only then is the alcohol removed using a specialised process.<\/p>\n\n\n\n

The three most commonly used methods are:<\/p>\n\n\n\n

Vacuum distillation<\/strong><\/p>\n\n\n\n

The wine is heated in a vacuum, which causes the alcohol to evaporate at a lower temperature. However, some of the aromatic compounds that are important for the wine\u2019s final character may also be lost along with the alcohol.<\/p>\n\n\n\n

Spinning Cone Column<\/strong><\/p>\n\n\n\n

A modern technique in which the aroma is first separated, the alcohol is then removed, and finally the aromatic components are returned to the wine.<\/p>\n\n\n\n

Reverse osmosis<\/strong><\/p>\n\n\n\n

A special membrane filtration process separates the wine into its individual components. The alcohol is removed and the other components are then recombined.<\/p>\n\n\n\n

From a technological point of view, these processes are fascinating and demonstrate how far the food industry has come today.<\/p>\n\n\n\n

Why we do not produce non-alcoholic wine at Vina\u0159stv\u00ed Fu\u010d\u00edk<\/strong><\/p>\n\n\n\n

It is precisely here, however, that my journey with non-alcoholic wine takes a different turn.<\/p>\n\n\n\n

For me, wine is the result of work in the vineyard, the weather, the soil, time and the winemaker\u2019s decisions. It is a product created through natural fermentation and embodies the character of a specific place and vintage.<\/p>\n\n\n\n

When the finished wine is broken down into its individual components, the alcohol is removed and then everything is put back together again; that is no longer a process that aligns with my view of winemaking.<\/p>\n\n\n\n

Technologically speaking? Yes, I admire it.<\/p>\n\n\n\n

Naturally? Not by a long shot.<\/p>\n\n\n\n

That is why, in Vina\u0159stv\u00ed Fu\u010d\u00edk<\/strong> decided that We will not be producing non-alcoholic wine<\/strong>.<\/p>\n\n\n\n

I consider wines with a lower alcohol content to be the better option<\/strong><\/p>\n\n\n\n

That doesn\u2019t mean, however, that everyone has to drink wines with a high alcohol content.<\/p>\n\n\n\n

On the contrary. Personally, I\u2019m very fond of wines that naturally have an alcohol content of around 11 per cent. Such wines used to be commonplace at the winery for many generations and, in my opinion, they have a number of advantages.<\/p>\n\n\n\n

Thanks to the earlier grape harvest, they retain:<\/p>\n\n\n\n