Treasury Wine Estates group winemaker Toby Barlow at the new NoLo facility in the Barossa. Images courtesy TWE
Treasury Wine Estates (TWE) has unveiled a new $15 million in-house facility dedicated to ‘low and no’ (NoLo) alcohol wine production in the Barossa Valley.
More than two years in the making, the new facility features “state-of-the-art” dealcoholisation technology, with patent-pending processes for treating the aromatic component of wine that locks in flavour.

It houses customised equipment alongside proprietary procedures that process the wine’s extracted essence as part of the dealcoholisation process, allowing winemakers to protect the components responsible for the wine’s flavour and fragrance. The system has been designed to overcome challenges with existing processes for removing alcohol from wine that change its chemistry and impact richness, body and ‘mouthfeel’. TWE has applied for two patents for its aroma processing technique, which are pending approval at the time of writing.

The new facility is producing the next generation of NoLo wines for brands in TWE’s global portfolio including Squealing Pig and Pepperjack.
“This state-of-the-art technology and proprietary process for de-alcoholisation is our latest step in building a hub of innovation, technology and sustainability in the Barossa Valley, where we’ve been crafting wine to delight consumers for more than a century,” said Treasury Wine Estates chief supply and sustainability officer Kerrin Petty said.
Joining these brands is the new-to-market Sorbet, which blends traditional wines like Prosecco, Sauvignon Blanc, rosé and Shiraz with fruit and berry flavours such as passionfruit, mango and lemon, at a lower ABV of 9%. Sorbet will be available from October 2025 in partnership with Endeavour Group.

“The new Sorbet range is a high quality, diversified selection of lower-alcohol wine that responds to consumers wanting refreshment in their drink,” said Endeavour Group’s head of commercial wine, Leigh Firkin. “For consumers, the artisanal nature of wine needs to be reflected in lower-alcohol alternatives as much as full-strength versions – and that comes through with a fresh take on classic varietals in Sorbet.”
Research from the global authority on beverage alcohol data and intelligence, IWSR, forecasts a 5% compound annual growth rate for the no and low alcohol wine market between 2024 and 2028. Data shows that 50% of wine drinkers are reducing their alcohol intake, but taste continues to be the biggest barrier to purchasing wine that is lower in alcohol.
TWE was an early pioneer in the no and low alcohol category, introducing a range of Seppelt low alcohol wines in 1993. TWE group winemaker Toby Barlow said bringing the de-alcoholisation process in-house will improve the quality of no and low alcohol wines, giving consumers more choice while reflecting the character of the grape varietals.

“The complex interaction of aromas and flavours that reflect people and place is part of the joy of wine. Blending our winemaking credentials with customised technology helps us create great-tasting wine that has less alcohol, or none at all. We’re creating products and consumer experiences that we know wine lovers all over the world are looking for.”
Sarah Parkes, general manager of sales and marketing for TWE’s global premium division, said the expansion of its NoLo alcohol range reflected the growing popularity of the category.
“Flavour has historically been a barrier for wine drinkers exploring a no or low alcohol alternative – this technology has helped us solve the flavour puzzle, and it’s had outstanding feedback from consumers so far. With award-winning low and no alcohol wines already under our belt, we’re looking forward to sharing this next generation of great-tasting wines with consumers from next month.”
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*A previous version of this article described the Sorbet wines as being 8% ABV. This has since been corrected to 9% ABV based on updated information provided by Treasury Wine Estates