Saint Viviana Dealcoholized Cabernet Sauvignon

Saint Viviana Dealcoholized Cabernet Sauvignon uses reverse osmosis to remove ethanol after fermentation and barrel aging, preserving the phenolic backbone and tannin structure of traditional Napa-style Cabernet at less than 0.5% alcohol by volume. The dealcoholization step happens post-barrel, which means the wine completes oak treatment and develops secondary flavors before alcohol is stripped out, leaving a full-bodied red wine experience that has moved well beyond juice-forward substitutes. Saint Viviana sources fruit from California vineyards known for ripe, sun-saturated Cabernet, then completes fermentation and aging before the reverse osmosis process. The wine sees oak treatment during aging, developing vanilla, toast, and coffee notes before dealcoholization. Because tannins are phenolic compounds rather than volatile alcohols, the wine retains grip and astringency through the process, preserving the mouth-drying structure of young Cabernet. The reverse osmosis step removes ethanol while leaving the varietal character and tannic framework intact, so the result reads more like a lighter-bodied Cab than a grape concentrate. The nose opens with ripe blackberry and plum, backed by coffee, vanilla, and toasted oak. On the palate, black currant and dark cherry carry through with baking spices and a dusty cocoa powder finish. The tannins are robust and mouth-drying, clearing the palate the way a young Cabernet does. The body is lighter than full-alcohol Cabernet, but the flavor arc and finish are recognizably varietal. Pair it with grilled ribeye, braised short ribs, or aged cheddar to let that structure work, or pour it at designated-driver nights and daytime gatherings where you want the ritual of wine without the buzz. Serve it in a proper wine glass at cellar temperature so the aromatics have room to open. In stock at Off Premise in Lincoln Park.