Alcohol-removed wine from California

How Tomorrow Is Made

Select

We select flavorful varietal grapes from California growers – our current offerings feature Marsanne and Petite Sirah.

Ferment and Age

The Marsanne and Sauvignon for our white and sparkling wines ferment in stainless steel. Petite Sirah for the Red Blend rests 14 months in French Oak.

Remove

We carefully match the de-alcoholization method to yield the best results for each wine – vacuum distillation is at the core of our process, and everything is done at low temperatures to preserve quality.

See Our Whole Process

Skip the steps

Lodi, California

Our Whole Process

Select
Select
We source select sustainably farmed Marsanne, Sauvignon Blanc, and Petite Sirah from the Mokelumne River and Clement Hills AVAs in Lodi, California.

Ferment
Ferment
We press the grapes, then ferment the juice using traditional winemaking techniques. We ferment our white varietal wines in stainless steel tanks, never touching oak, to keep them fresh, fruit-forward, and vibrant. The whites rest in tank to settle.

Age
Age
Our white and sparkling wines rest in stainless steel tanks for 6 to 8 weeks. Our red wines spend more time in the cellar. After fermentation, the Petite Sirah destined for our Red Blend rests 14 months in French oak to add complexity and structure.

Remove
Remove
After fermentation, we have a traditional, flavorful wine ready for de-alcoholization. We carefully match the alcohol removal method to the wine profile. We use a spinning cone column for our Rhône Blanc, adding an extra step - we like the extra acidity it delivers. We use vacuum distillation for our Sparkling and Red Blend because it works well with these more complex wines. Both methods are gentle and remove alcohol at low temperatures so as not to have any adverse effects on the quality.

Finish
Finish
Once we remove the alcohol, we retaste and adjust the blend to ensure balance and the flavor profile is exactly what we want. Our Sparkling Blanc de Rhône spends an additional day in tank as CO2 is pumped through refined volcanic stones to integrate tiny bubbles into the wine. Each blend is then carefully moved to the bottling step, where we do a final check to ensure the finished wine contains less than 0.5% alcohol by volume, meets our high-quality standards, and is ready to enjoy. Bottling day is exciting – seeing the Tomorrow sail through the line and come out adorned with our label is a moment of celebration.

Questions About Our Process

How is the alcohol removed from Tomorrow?

For the current vintage we use vacuum distillation and a spinning cone column. Under vacuum, the alcohol distills out at temperatures that leave the flavors and aromas in the wine. The spinning cone finishes the job quickly, so the wine spends less time near heat.

Are Tomorrow wines alcohol free?

Our methods leave a small amount of residual alcohol after we remove the rest. Less than 0.5% alcohol by volume, as every label states. In practice, this is about as much alcohol as exists in a ripe banana.

Does Tomorrow contain sulfites?

Yes. All wines contain some sulfites that occur naturally. We add a small amount more after the alcohol is removed, to protect each wine. Every label lists sulfites.