Bolle Sparkling Rosé Non-Alcoholic Wine is a refined sparkling rosé alternative crafted from real wine and designed for modern beverage programs. Using a patent-pending twice-fermented process inspired by traditional Champagne methods, it restores structure, balance, and natural effervescence—delivering a sparkling wine experience without alcohol. Unlike juice-based alternatives, this cuvée offers true wine character with expressive red fruit notes, fine bubbles, and a dry, elegant finish. Built for both by-the-glass service and bottle presentation, it integrates seamlessly into hospitality settings ranging from casual dining to elevated celebrations. Flavor profile Bolle Sparkling Rosé opens with aromas of white strawberry, red berries, and delicate floral notes. The palate shows layers of fresh red fruit, blackcurrant, and subtle herbal undertones, supported by fine effervescence and balanced acidity. The finish is clean, dry, and structured, making it suitable for both aperitif service and food pairings. Nutrition Facts Calories: 22.5 Kcal per 150ml Carbohydrates/Sugar: 4.5g / 4.5g per 150ml Alcohol: <0.5% ABV Volume: 750ml Certifications: Vegan-friendly Ideal for Restaurants offering premium non-alcoholic sparkling selections Hotels and event programs requiring elegant rosé alternatives By-the-glass and celebratory bottle service Retailers expanding curated sparkling rosé assortments Hospitality groups seeking structured, wine-based zero-proof options Serving suggestions Serve chilled at 40–45°F in a flute or wine glass to highlight aromatics and fine bubbles. Position as a sparkling rosé alternative within aperitif service, tasting flights, or celebratory occasions. Best enjoyed fresh to preserve its lively character and crisp finish. Pairing ideas Bolle Sparkling Rosé pairs effectively across a wide range of menus. It complements oysters, scallops, tuna tartare, strawberry and goat cheese salads, roasted duck, light poultry, grilled vegetables, and fruit-forward desserts such as berry tarts or rhubarb pastries. Its acidity enhances freshness while its fruit profile bridges both savory and sweet applications.