About SinZero

SinZero starts in the vineyard, not in a lab. Grapes grown in Chile's principal wine valleys are harvested, fermented, and turned into a fully realized mother wine first. That step matters. The wine has to be good before anything else happens to it.

Then comes dealcoholization — a process that separates the alcohol while holding onto what makes the wine worth drinking: its color, its texture, its nose, its finish. What ends up in the bottle is lighter in body, but not stripped of character.

The brand was founded after the co-founders traveled through Europe and saw a real, growing market for dealcoholized wine. They came back to Chile and built SinZero — one of the first producers in the country to take this category seriously. The lineup covers the classics: Cabernet Sauvignon (both 0.0% and under 0.5%), Chardonnay, Rosé, Sparkling Brut, and Sparkling Rosé.

The ballerina on the bottle is not decoration. It's a deliberate symbol: the lightness of a dancer being lifted, the discipline behind that apparent ease. That's the tension SinZero is working with — wine that feels effortless to drink, built on a process that requires precision.

For people who know wine and want to keep drinking it — at lunch before a meeting, at dinner while pregnant, on a long drive, or simply because they feel like it — SinZero gives you the glass without the compromise.

The Story

SinZero was founded in Chile after a trip to Europe, where the co-founders — including Cecilia Prat Marty, who serves as Commercial Director — observed a clear and growing demand for dealcoholized wines. At the time, Chile had no serious player in this category. They decided to build one.

The company positioned itself as a pioneer in dealcoholized wine production in Chile, sourcing grapes from the country's established wine valleys and applying a dealcoholization process to wines that were already fully fermented. The brand distributes internationally, including through partners in the Netherlands, and is available in Switzerland via alcfree.ch.

The People Behind the Wines

Cecilia Prat Marty is the co-founder and Commercial Director of SinZero. She is based in Chile and has been involved in the brand since its founding. Her role spans commercial strategy and international partnerships — she works directly with distributors across Europe to bring SinZero into new markets.

Beyond distribution, she stays close to how the brand is represented: she has shared product imagery, mocktail recipes, and brand assets with retail partners, and maintains an active presence on social media through the brand's Instagram account, @sinzero_vino. The source material does not name a head winemaker separately from the founding team.

Terroir & Origin

SinZero sources grapes from Chile's principal wine valleys. The source material does not specify individual valleys by name, but Chile's main wine-producing regions — including the Maipo, Colchagua, and Casablanca valleys — are known for their dry Mediterranean climates, low rainfall, and significant day-to-night temperature variation. These conditions concentrate flavor in the grape and produce wines with clear varietal character.

The grapes go through full fermentation before dealcoholization, which means the terroir's influence on aroma and flavor is present in the mother wine — and carried through into the final bottle. The range includes Cabernet Sauvignon, Chardonnay, Rosé, and two sparkling styles.

How the Dealcoholized Wines Are Made

SinZero uses a dealcoholization process applied after full fermentation. Grapes are harvested, fermented, and transformed into a mother wine — a complete wine in the conventional sense. That wine then goes through dealcoholization, which separates the alcohol from the liquid.

The goal of the process is retention: color, texture, aromas, and flavors are preserved through the separation. The result is a wine that reads as wine — not grape juice, not a wine-flavored drink — but with alcohol content at either 0.0% (Cabernet Sauvignon) or below 0.5% (Chardonnay, Rosé, Sparkling Brut, Sparkling Rosé, and a second Cabernet Sauvignon). The specific dealcoholization technology used — such as spinning cone or vacuum distillation — is not named in the available source material.

Food Pairing

The Cabernet Sauvignon works with grilled red meat, hard cheeses, and dishes with some fat and structure. The Chardonnay fits roasted chicken, fish in butter sauce, or soft cheese. The Rosé is a good match for charcuterie, salmon, or a simple salad with vinaigrette. The Sparkling Brut and Sparkling Rosé work as an aperitif or alongside lighter starters — oysters, bruschetta, or fresh fruit. All styles are lighter in body than their alcoholic counterparts, which makes them flexible at the table.

When to Drink SinZero

SinZero fits into situations where you want wine without the alcohol getting in the way of what comes next. Lunch before an afternoon of work. Dinner when you're driving home. A meal during pregnancy. A long evening where you want to stay sharp.

It also fits people who simply prefer not to drink alcohol — not as a statement, but as a personal choice. The wine format matters to them: the glass, the ritual, the pairing with food. SinZero keeps that intact.

The brand's imagery centers on ballerinas — a reference to lightness and precision, not to a particular lifestyle type. The wines are designed to sit at the table with people who know what good wine tastes like and want something that holds up to that standard.