“Forget dealcoholised wines. The future is Komb(w)ine.” Moser and Ravizza present a new grape must-based product

Amid the ongoing debate between dealcoholised and traditional wine, a third option has arrived that could change the game entirely. Enter Komb(w)ine — a naturally alcohol-free product that made its official debut at Vinitaly. Created by blending kombucha (a fermented tea-based drink) with single-varietal grape must, it technically cannot be called wine. It belongs to a different category. However, the oenological component is key. It’s no coincidence that its creators are an oenologist, Andrea Moser (also known for his Temporary Wines), and a fermentation expert, Ettore Ravizza (founder of Evoluzioni, best known for the brand Legend Kombucha).

photo by Martina Chirico

A new product that combines Kombucha and grape must

“The idea came to me while I was making kombucha at home for my kids,” Andrea Moser told Gambero Rosso. He then applied his winemaking knowledge to arrive at the final product using grape must. The recipe? Tea infusion, grape must (instead of sugar), and Scoby (a culture of bacteria and yeast that enables fermentation and is the base for kombucha preparation). This mother of yeast and bacteria drives the fermentation process and removes alcohol from the grape must, thanks to the bacteria consuming the sugars and turning them into organic acids.

We were able to taste the result in Verona, inside the Gambero Rosso stand during the “Zero Tasting” session dedicated to new products (see tasting notes here). “We started with 1,500 bottles made with Moscato d’Asti must, currently only sold online at thewinegamblersroom.it, but we’re not setting any limits. I enjoy pushing boundaries and taking things to the extreme. And we believe this is the right path.”

New combinations coming from the next harvest

With the trademark registered, Moser and Ravizza are already looking to the future — towards what could become a territorial kombucha: “After Moscato, we’ll move on to other grape varieties. But to do that, we’ll need a harvest, so we plan to get back to work in the autumn.” They’re also planning to produce on behalf of others: “We’ll launch a private label, so anyone who wants to can make their own Komb(w)ine using their chosen grape variety. Once we have the must, we can scale up production within a few weeks.”

Natural Kombucha

A jab at dealcoholised wine

The goal is to respond to the needs of those seeking an innovative, less conventional product that’s virtually alcohol-free (under 1.5%), as Ravizza explains: “Perhaps, after this Vinitaly, the wine world has started to understand that the consumer must return to the centre. Tradition needs to start evolving and be brave enough to rethink how to satisfy a market in search of new values and experiences.”

Ravizza, however, in his pursuit of innovation, takes aim at another product born of new consumer trends: dealcoholised wine. “The industry believing that the solution lies in stripping away its authenticity through unsustainable processes (see: dealcoholisation) is truly short-sighted,” concludes the producer. But what if there were room for everyone?