Ariel wines are made from the best premium varietal grapes grown in the Napa Valley, Sonoma, Paso Robles, Monterey and the Delta. Many of Ariel's varietal wines are aged in small oak barrels and all are fined and filtered according to the best traditional methods. The wine is fermented to dryness and the alcohol is removed through The Ariel Cold Filtration Process, a gentle cold ultra-filtration process that does not damage the natural flavors of the grapes.

This patented method is unlike the heated evaporation procedure implemented by other makers of non-alcoholic wine. In this process, called reverse osmosis, the wine flows along the membrane, rather than through it, very high, pressure and very small pores can be used. Mesh-like membranes that are encased in cylinders (See step 3) separate the wine into a syrupy concentrate and an alcohol-and-water mixture. The cycle is repeated 10-20 times, after which water is reintroduced to the concentrate to create the finished product. This results in a superb, complex "mouth feel" and taste that most wine connoisseurs' love in a fine glass of Cabernet Sauvignon or Chardonnay, with only one-half of one percent of alcohol. Below you can see the process from a step by step.