The basis for non-alcoholic sparkling wines is, who would have guessed it, grape juice fermented into wine. The alcohol produced during fermentation is then removed from the wine to bring the drink down to a maximum residual alcohol content of 0.5 ABV. De-alcoholisation is usually carried out by vacuum distillation, reverse osmosis or with the help of a spinning cone column.
For non-alcoholic sparkling wines, which according to German law may not be called Sekt and are instead marketed as a sparkling drink made from non-alcoholic wine, the de-alcoholised wine is finally carbonated during bottling.
We have tried a lot of different products and so far only one of them has convinced us: Noughty - an organic sparkling Chardonnay.