Brand

BOLLE

Vacuum distillation around 30–40°C, then a second fermentation after grape juice — three tasted bottles across Rheinhessen craft, Spanish fruit, and…

Tasted
3 of 4
Scores
86–87/100
Production
Hybrid, Dealcoholized
Origins
Germany, Spain, United States

Tasted & scored

Compare holds up to four. Want to try keeps a bottle in My Bottles.

Researched — not yet tasted

Product facts are sourced for these bottles, but The Dry Standard has not tasted them. They carry no score and are listed alphabetically.

Our take on BOLLE

BOLLE (Bolle Drinks Corporation) removes alcohol by vacuum distillation at about 30–40°C, then adds fresh grape juice and runs a controlled second fermentation that stays under 0.5% ABV. The house process page names that sequence; product pages often say dealcoholized or patent-pending twice-fermented without reprinting the still. Sparkling Rosé and Still Chardonnay are classified Hybrid because removal and a separate low-alcohol fermentation both define the bottle; Still Rosé sits as Dealcoholized on the same vacuum step with the house restart.

Fruit and craft are split across the range: Sparkling Rosé is crafted in Rheinhessen from La Mancha harvest; Still Chardonnay is an 85/15 Chardonnay–Silvaner blend sourced from La Mancha; Still Rosé is a California Provence-style blend (Grenache, Cinsault, Carignan, Mourvèdre).

What holds up

Sparkling Rosé (87) is the peak so far — tart strawberry and red currant, dry, bright acid, gentle bead. Still Rosé (86) reads Provence-adjacent: raspberry, cherry, watermelon, pink grapefruit, mineral close. Still Chardonnay (86) is orchard fruit with a buttery mid-palate and a citrus-lifted finish.

Scores are tasted. How we score.

How to use this page

All BOLLE bottles in the cellar are listed above. Method: Vacuum distillation. Classifications: Hybrid, Dealcoholized.