On-demand reduction of alcohol in wine bottles for restaurants, while maintaining intact the winemakers intended quality and original properties.
OUR STORY —
We are a new start-up established in April 2018 by four owners with expertise in wine, engineering, investment and product management.
We have improved, miniaturized and accelerated the dealcoholization process by reducing the alcoholic content of wine while maintaining the quality of the original product (organoleptic and sensorial properties), exactly as the winemaker intended.
At Alacarte, we have developed a product that reduces the alcohol content of wine while keeping its taste, smell and original properties in tact.
JORDI GAMEZ- Founder & CEO
CEO of Rakuten Spain and Labtrip
Partner at Inveniam Group
10+ years Corporate Finance and startup experience launching companies to market
2 years in the food industry
PERE CASTELLS- Founder & Chief Scientific Officer
30+ years in food advisory
10+ years at El Bulli(***) and F. Alicia
5+ years at Bullipedia
Author- The Future of Cuisine
Harvard University Lecturer
Masters in Organic Chemistry- University of Barcelona
PERE PLANAGUMÀ- Founder & Expert Sommelier
Head of Cuisine at ROM Restaurant
13 years as Chef at Les Cols
Lecturer of Science & Cooking at Harvard University for 5+ years
Sommelier Diploma from Universitat de Girona
ALEIX BARANDIARAN- Founder & Product Manager
10+ years experience in program management, product development and engineering
15+ years of experience in manufacturing processes, product design, testing and taking products from concept to production
Multi-industry experience having worked for ABB, Honeywell, Oracle and Sun Mircrosystems
BSc in Industrial Engineering- Universitat Politècnica de Catalunya
2008 Innovation Award Winner for the best product design in the whole Sun Mircosystems organization
Alcohol has proven to have adverse health effects, leading consumers to decrease their consumption. Wine producers have been experimenting with low and non-alcoholic wine, but certain challenges are holding them back:
Current approaches of wine dealcoholization negatively affect the attributes of the wine and its quality.
Such approaches are very expensive, requiring a large setup and capital at an industrial scale.
The process is long, taking hours to perform and only in mass quantities.
Restaurants and bars have direct access to customers but are limited to what is available from producers and distributors.
At Alacarte, we have developed a product that reduces the alcohol content of wine while keeping its taste, smell and original properties intact.
Unlike the current industrial setups (only used by producers) our process has been miniaturized to a product small, fast and easy to use that is perfect for restaurants, bars or local distributors.
Take the unopened bottle from the cellar and put it in the machine. Choose the amount of alcohol to reduce, press start and wait. After 3 to 12 minutes (depending on the wine to reduce) you have a low to non-alcohol bottle of wine. Both seal and cork remain untouched due to our unique and soon-to-be-patented pronged header used for the wine extraction/insertion.
For the CUSTOMER
Helps prevent health problems caused or worsened by alcohol
Lowers calories of wine to consumer’s diet
For the RESTAURANT
Personalize a low or non-alcoholic drink from any bottle of wine
Meet new consumer demand and promote healthy menus
For the PRODUCER & DISTRIBUTOR
Respects the traditions and work done by the producers
Optimize their wine portfolio and save on CapEX
Maintains lifespan of wine by waiting to extract alcohol and conservatives at the point of sale