Omnia Technologies at Vinitaly 2026

Omnia Technologies – a leading platform in automation and bottling technologies for the wine, beverage and pharmaceutical sectors, and among the first companies to offer a comprehensive portfolio of dealcoholization technologies, took center stage today at Vinitaly with the Masterclass “Dealcolazione di qualità: visioni a confronto.”

Designed for industry professionals, the event aimed to offer a tangible perspective on the evolution of dealcoholization in the world of wine, drawing on the experience of key Italian and European stakeholders. The initiative sought to stimulate a collective reflection on how to further enhance the quality of Italian dealcoholized and partially dealcoholized wines, starting from viticultural and oenological foundations specifically designed upstream for the No–Lo segment.

Hosted in Vinitaly’s new NoLo Experience Pavilion and moderated by Davide Carlet, Sales Manager at Omnia Technologies with extensive experience in dealcoholization, the Masterclass featured contributions from companies and wineries that have adopted Omnia Technologies’ dealcoholization solutions. Each speaker offered a distinct perspective, contributing to a shared and multifaceted discussion.

Francesco Airenti and Cristina Mercuri, respectively CMO and Wine Ambassador of Mack & Schühle, retraced the origins of the company’s dealcoholization project, highlighting the decision to install Omnia Technologies’ “Libero Wine” system at their Laterza (TA) facility. They also presented the collaboration with the Faculty of Oenology at the Università Cattolica del Sacro Cuore in Piacenza, developed with the contribution of Professor Milena Lambri. In her address, she emphasized how dealcoholized products represent a form of new oenology.
The initiative aims to create a true center of excellence for experimentation and knowledge, dedicated to studying the scientific, agronomic and oenological factors that make a wine suitable for No–Lo production, while fostering the dissemination of expertise and culture within the sector.

Giovanni Lisi, Oenologist at CE.VI.V, focused his speech on the technical approach to the sparkled production of low-alcohol wines, with particular emphasis on collaboration with the University of Padua for the development of dealcoholized and partially dealcoholized products.

“Vini premium dealcolati: approccio enologico di qualità” was the title and focus of the presentation delivered by Alessandro Bariè, Winemaker at French producer Divin. Bariè highlighted the strong growth of the dealcoholization segment and market in France, which—compared to Italy—is entering a more mature phase of development.

Sabrina Rodelli, Marketing & Sales Director at Cantina Pizzolato, focused her contribution on the evolution of the dealcoholization sector and on the need to communicate its values and quality through appropriate, precise and consistent language.

The Masterclass concluded with an address by Riccardo Cotarella, President of Assoenologi, who discussed how wineries and oenologists are experiencing the dealcoholization challenge, emphasizing the importance of a shared approach and common vision for the sector, free from ideological divisions or barriers.

“Dealcoholization represents one of the most relevant drivers for the evolution of contemporary oenology. Changes in consumer habits, growing attention to wellbeing and increasing demand for low-alcohol products have fostered the emergence of new beverage categories, without undermining the cultural and qualitative value of wine” said Davide Carlet, Sales Manager di Omnia Technologies.

“Within this context there is Libero, the dealcoholization technology developed by Omnia Technologies through the integration of the specialist expertise of Permeare, Frilli and Padovan—long-established companies in the design of filtration, distillation and automation solutions for the beverage industry. Libero enables wineries to implement a gentle, repeatable and sustainable process, while preserving the wine’s distinctive characteristics: sensory identity, aromatic balance, varietal integrity and territorial recognizability.”