LOW and non–alcoholic beverages are steadily commanding a larger chunk of both the domestic and international drinks market, inspiring local vineyards, breweries and distilleries to expand their product portfolio to cater to this demand.
Milawa–based winery Brown Brothers have been proactive in the market, launching in August 2021 their Brown Brothers Prosecco Ultra Low, which is bottled at 0.5 per cent alcohol (which equates to just half a standard drink per bottle).
Industry leaders, Brown Brothers were one of the first to plant Prosecco in the King Valley, with the region's cool climate the closest in Australia to that of north east Italy.
"Prosecco has become one of Brown Brothers' most popular wines," said Emma Brown, Brown Brothers group marketing manager and fourth generation Brown family.
Prosecco itself has witnessed significant growth over the last few years and is now worth $240 million annually as a category.
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"It's loved by a broad range of wine drinkers and is a variety that is synonymous with the region.
"Brown Brothers have Australia's number one Prosecco 'Brown Brothers Prosecco NV 750ml', and as the leading Australian producer it made sense to provide a low alcohol offering.
"It was a natural extension to the Brown Brothers Prosecco range."
However, to join such an illustrious range, the Prosecco Ultra Low had to go through an extensive development phase.
Brown Brothers were unwilling to compromise on taste or flavour, and so a number of techniques both in the vineyard and the winery were employed to achieve a full palate taste, with spinning cone technology used to gently extract the alcohol from the Prosecco.
Despite the technology employing low temperature vacuum steam distillation to minimise the effect on the taste of the product, it was still a challenge for Brown Brothers winemaker Geoff Alexander to make the ultra–low taste like the vineyard's regular Prosecco.
"The focus was on bringing the acid/mouth–feel balance back to a wine that has had the alcohol removed," Mr Alexander said.
"We elected to add back a small amount of alcohol as it contains important aroma and flavour characteristics to ensure the same Prosecco flavour profile.
"It was all about honouring the traditional flavours of our Brown Brothers Prosecco NV.
"And in keeping with the NV, the new Ultra Low is zesty and bright with classic notes of crisp apple and pear.
"We believe it is a game–changer for those dreaming of an ultra–low sparkling wine without compromising on taste or quality."
And the feedback has been extremely positive.
"Overwhelming research has shown that Australians are increasingly seeking ways to moderate their alcohol intake and lead healthier lives," Ms Brown said.
"With consumer preferences changing, we cannot ignore alcohol moderation or the sober curious market.
"We choose to embrace it with new and innovative products that meet consumer trends."
And with the success of the Prosecco Ultra Low, Brown Brothers are exploring how to further expand their range of ultra low wines.
"Our philosophy has always been about being experimental, innovative and dedicated to making wines for all kinds of tastebuds," Ms Brown said.
"We are a consumer centric brand striving to create wines and experiences that align with the changing tastes and values of the generations to come."
