The business and science behind alcohol-free beverages.

Evidence

Producer documented

Checked

2026-09-23

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

The public method follows the winemaking page, which names the cone.

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Evidence

Producer documented

Checked

2026-10-31

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

The producer says the alcohol is removed by spinning cone, and that the bubbles are direct carbonation (force carbonation), with no secondary fermentation. The wholesale spec sheet, file-dated 28 August 2026, says the wine is bottled by the Charmat method and does not name a removal machine.

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Evidence

Producer documented

Checked

2026-10-31

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

The wholesale spec sheet prints ABV <0.5%. The winery shop listing prints Alcohol 0.01%. The producer does not know an exact alcohol, only that it is less than 0.5% ABV as labeled.

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Evidence

Producer documented

Checked

2026-09-22

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

Thomson & Scott's own product page describes de-alcoholisation by vacuum distillation with aroma recovery, then light carbonation. Some trade listings additionally mention spinning-cone technology before or alongside vacuum distillation. We print both and do not collapse them into one proprietary story.

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Evidence

Producer documented

Checked

2026-09-22

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

Producer technical data list 0.0% vol. Several US retailers describe the wine as under 0.5% ABV, which matches American non-alcoholic labeling rather than a lab contradiction we can resolve from here.

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Evidence

Retailer sourced

Checked

2026-09-22

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

Vinello’s long-form copy mentions both vacuum distillation and reverse osmosis as dealcoholization techniques for this SKU. Named method kept as vacuum distillation (also on the historical producer PDF, now 404) with secondary confidence; RO noted here rather than printed as the method.

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Evidence

Producer documented

Checked

2026-10-24

Supports

Method check 2026-10-24.

Open dispute

The producer page, the US label, and the importer shop name a de-alcoholised wine and no machine. The brand article does not choose among the three methods it defines. The importer blog is the only page that names reverse osmosis, and that paragraph also describes evaporation. The named technique stays undeclared.

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Evidence

Bottle verified

Checked

2026-10-23

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

Producer page says alcohol free / de-alcoholised and does not print a residual. IWSC prints 0.5%. One shop prints 0.0%; Vivino lists 0.01%. Kings Wine and Spirits lists less than 0.5% for the exact 750 ml SKU. The editor-supplied bottle label now confirms less than 0.5%, settling eligibility but not the exact residual. No source shows the residual above 0.5%.

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Evidence

Producer documented

Checked

2026-11-04

Supports

File media/evidence/vinnio-zero/coldtech-plus.pdf, dated 6 June 2025. The stored method is the system name.

Open dispute

The Coldtech+ sheet sets the process apart from vacuum distillation and spinning cone, and also lists vacuum distillation, cold distillation, and controlled maceration as technologies used. Both claims are retained. No machine is published.

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Evidence

Producer documented

Checked

2026-11-04

Supports

File media/evidence/vinnio-zero/coldtech-plus.pdf, dated 6 June 2025. The stored method is the system name.

Open dispute

The Coldtech+ sheet sets the process apart from vacuum distillation and spinning cone, and also lists vacuum distillation, cold distillation, and controlled maceration as technologies used. Both claims are retained. No machine is published.

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Evidence

Producer documented

Checked

2026-11-04

Supports

File media/evidence/vinnio-zero/coldtech-plus.pdf, dated 6 June 2025. The stored method is the system name.

Open dispute

The Coldtech+ sheet sets the process apart from vacuum distillation and spinning cone, and also lists vacuum distillation, cold distillation, and controlled maceration as technologies used. Both claims are retained. No machine is published.

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Evidence

Distributor sourced

Checked

2026-10-10

Supports

The source is associated with this field; no public supporting sentence is stored.

Open dispute

The producer shop, observed 2026-09-25, calls the wine dealcoholized and does not name a machine. Orca International says the alcohol is removed by thin-film vacuum distillation, with an essence strip taken off and added back. A February 11, 2023 Oregonian interview with Hal Landvoigt said the Clean wines were sent to BevZero in Healdsburg and the alcohol removed by spinning cones. This record does not pick a machine.

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