Red berry, violet, and a trace of fresh herb — the rosé isn't sweet, just fragrant. Fine persistent bubbles, dry finish, pale salmon color that looks the part.
Region: Grapes from La Mancha, Spain — finished in Rheinhessen, Germany
Grapes: 75% Chardonnay, 15% Pinot Noir, 10% Silvaner
Sweetness: 1–2 – Dry
Body: Light
Key ingredients: Chardonnay, Pinot Noir, Silvaner (grape must), water, carbon dioxide (natural fermentation). Twice-fermented per traditional Champagne method. Contains sulfites.
Good to know: <0.5% ABV. Vegan and low-calorie. Bolle was founded by Roberto Vanin in London, drawing on his family's tradition in Treviso, Italy — the name means "bubbles" in Italian. Unlike dealcoholized wines, Bolle uses a patent-pending twice-fermentation process (same approach as traditional Champagne) to build real wine structure without the alcohol. Contains sulfites.
How to enjoy: Chill well. Serve in a flute or tulip glass. Pairs with salads, grilled vegetables, salmon, strawberry desserts. Works as a daytime patio wine or for toasting.
Swizzle's Take: The Pinot Noir is what makes this work — actual wine grapes, twice-fermented, not beet juice.
