Bolle is a genuine game-changer in a sub-category (low/no alcohol wine) that has historically failed to keep pace with its low/no spirit & beer peers. When one considers that the UK’s low/no category has grown by a staggering 506% since 2015, one can start to appreciate the size of the opportunity open to Bolle; especially when one understands that incumbent offerings have been tarnished for being unduly sweet, sugary and/or calorific.

Bolle is guided by cutting edge new tech that enables it to stay proud of the pack. ‘In the past a majority of low/no wine was created by de-alcoholization, a laborious process that removes alcohol from the liquid which results in an unwitting subduing of flavour notes. I opted for a new approach, namely fermenting juices without producing alcohol. Revolutionary Zero Gradi Technology sits at the very heart of the Bolle mission, a collaboration with a leading bio-tech company to establish a unique process whereby yeast is able to consume the sugars in the juices to produce wine-like flavours, but not turn them into alcohol.’

What was the moment you decided to get behind Bolle and make it happen?

As someone with significant experience in the research and development field I have always been a forthright admirer of ‘clever science’ that turns traditional, set-in-its-ways thinking on its head. As an inquisitive scientist and obsessive oenologist, Bolle seemed a sensible direction for someone keen to showcase his long-term appreciation of great wine whilst reaching out to an increasingly influential #sobercurious community.

Hardest problem you’ve had to resolve?

Championing stylish, effortlessly effervescent sparkling brewed drinks (white and rose) at a time when the category is dominated by underwhelming incumbents.

What did you do prior to Bolle?

Head of Research and Development for an array of blue-chip food, drink and cleaning manufacturers including Mars, Ulker International and Lucozade, Ribena Suntory.

Would you say covid has impacted your plans?

Covid has actually accelerated our plans with growing numbers of consumers reassessing their healthier living regimes and with growing swathes of younger mindful drinkers who are less tied to the alcohol and drinks-based rituals of their forebears.

Have you always harboured a burning desire to be an entrepreneur?

An inquisitive mind is always going to make one wonder what could happen if free from the suffocating bureaucracy and timidity that stifles so many vast multinationals.

Looking at your business from high and low?

High: Our stylish minimalist brand identity epitomizes our commitment to building a gastronomic/indulgent offering that pairs effortlessly with food PLUS interest we secured at London Wine Fair was off the charts!

Low: Scaling up is always a harder, more complex process than one feels it needs to be.

Where do you see Bolle within the next two years?

The opportunities are endless from the major mults and the off licences, to the on-trade, hospitality and hotels, airlines, events and festivals, hampers…

Can you stand your ground in a cluttered marketplace?

Absolutely, a credible go-to brand in this arena is long overdue!

What advice would you give to aspiring entrepreneurs?

It’s much easier to give up than continue a journey. Only if you are driven by a strong purpose can you truly drive forwards because motivation comes from deep within. I want to change the long-standing drinking habits and rituals of adults by finding better low/no drinking solutions for me and my fellow wine enthusiasts.