Belight: Casillero del Diablo’s Answer to Health-Conscious Wine Lovers
Concha y Toro Introduces a Novel Low-Calorie Range
Viña Concha y Toro, the distinguished Latin American winery, has unveiled a fresh category of low-calorie offerings called Belight under its Casillero del Diablo label. Belight, containing 65 calories and 8.5% ABV per 125ml serving, has been introduced in response to the rising demand for low-alcohol, low-calorie products, a trend fueled by health-conscious consumers, according to the brand.
The Belight Sauvignon Blanc: A Refreshing Choice
The Belight Sauvignon Blanc sports a pale yellow shade with citrusy scents complemented by notes of herbs and white peach. The Rosé variant offers a wild berry bouquet and understated floral undertones, coupled with dark fruit flavors that temper the acidity, as described by the winemaker.
An Attractive Choice for Wine Lovers
Sebastián Aguirre, Casillero del Diablo’s Marketing Director, opined, “Despite a shift in tastes, individuals continue to value the experiences that come with wine consumption. That’s why Belight is an attractive choice.” “Ordinarily, a glass of Sauvignon Blanc comes with 89 calories, but our innovative product delivers a 27% calorie reduction compared to a standard glass, without compromising on the exceptional qualities that have established Casillero del Diablo as a globally recognized wine,” he added.
A Natural Process for Lower Calories
“Our utmost attention was lavishly dedicated to procuring the most exquisite grapes from regions where these exceptional varieties reach their full maturation in the earlier stages of the season.,” stated Casillero del Diablo’s Winemaker, Max Weinlaub.
Cutting-Edge Technology for Wine Quality
Álvaro González, the CRI Director, emphasized, “The CRI contributed significantly to the development of Belight, employing cutting-edge analytics technologies like identifying wine components via liquid and gas chromatography. This technique helped measure specific parameters to elevate wine quality, besides utilizing sensory analysis methodologies for the formulation of Belight.”
