The Berstin Method is about balance. We embrace science and tradition, to create something completely new out of wine grapes.
The Berstin Method is the brainchild of reknowned winemaker Emanuele (Ema) Graetz. While loving wine and food, Ema was tired and disappointed of all the non-alcoholic options. They tasted flat, too sweet, and felt soulless. He sought out to make something new. Unlike a typical de-alcoholization process, the Berstin Method doesn’t strip away anything from wine in order to make a non-alcholohic beverage. This is an infusion based process that utilizes wine grapes, grown and harvested specifically for this patented process, and infused with water in order to retain the aromatics, color, and body of wine, without the typical alcohol and fermentation found in traditional winemaking.
No Artificial Colors
Retains Unique Varietal Expression
Preserves the Terroir Expression
Traditional processes for generating non-alcoholic beverages involve removing alcohol from base beverages through harsh chemicals or violent agitation. The Berstin Method is a gentle process that has its roots in traditional winemaking and integrates parts to create a whole instead of hacking away at the core of the beverage.
Since Berstin Method beverages retain all of the body and aromas of wine, they can still be paired with foods and social situations in similar ways. Furthermore, early testing has shown flavors developing over time, giving promise for ageability. As this process has been under development in the past year (2025), the founder is still experimenting with the longevity of flavor and aromas, though short trials show flavor continuing to develop and blossom in the course of a week after opening.
The Berstin Method is utilized by fastidious winemaking teams of reknowned labels such as Roberto Voerzio, Giusti, and Il Molino di Grace in order to make quality non-alcoholic beverages that don't sacrifice what we love about wine. These pioneers in the space will soon also be available for sale at No&Co., and we can't wait!
Retaining terroir and varietal expression is a non-negotiable aspect of the Berstin Method. Every beverage that is produced using this method undergoes a rigourous testing cycle to ensure that each bottle doesn't disappoint. All enologists using the Berstin Method undergo training and consulting with founder Emanuele Graetz to maintain the expectation of quality anyone would expect when popping a bottle.
