Bellini Zero – alcohol-free

Bellini Zero, non-alcoholic sparkling cocktail with white peach

Cipriani Bellini Zero is a non-alcoholic, sparkling aperitif made from grape must and 20 percent white peach purée, in a 750-milliliter bottle. The little sister of the original cocktail is its equal in taste – just completely without alcohol.

Bellini Zero by Cipriani is a non-alcoholic, sparkling cocktail made from grape must and white peach purée, infused with natural carbonation, in a 750-milliliter bottle. It brings the peach note of the famous Bellini to your glass, completely without alcohol.

Grape must and white peach

Instead of Prosecco, grape must forms the basis of Bellini Zero, supplemented by 20 percent white peach purée and peach juice concentrate, with carbon dioxide added for a fine sparkle.

In the distinctive turquoise 750-milliliter bottle, Bellini Zero hardly differs from the original cocktail on the outside; in the glass, it shows the same delicate pink foam.

Without alcohol, Bellini Zero can also be served during the day, for the whole group.

Cool for two to three hours in the refrigerator before opening, then pour directly into the glass, without any mixing or additional ingredients.

Once opened, Bellini Zero keeps best tightly sealed in the refrigerator; otherwise, the carbonation escapes quickly and the freshness fades.

For brunch, the afternoon, and an alcohol-free aperitif

Bellini Zero is equally suitable for festive toasts, morning brunch, or an aperitif at sunset, completely without the alcohol of the original.

Those who prefer the original with alcohol can find it as Bellini Original Cocktail with Prosecco DOC and 5.5% ABV.

For your own creation with vodka or other spirits, the Bellini Base is a great alternative, also non-alcoholic but without carbonation from grape must.

All three Bellini varieties are available together in our Cipriani Aperitivo collection, perfect for direct comparison.

Served in a champagne flute or white wine glass, Bellini Zero looks just as festive as its alcoholic counterpart.

From the same tradition as the original Bellini

In 1948, Giuseppe Cipriani invented the Bellini at his Harry's Bar in Venice to mark an exhibition of the painter Giovanni Bellini at the Doge's Palace, naming it after the pink hues in the artist's paintings.

His son Arrigo Cipriani continued the recipe and knew exactly what mattered when it came to peaches: "never yellow, and better if they are small and have pink skin."

Bellini Zero transfers this care into a non-alcoholic version, developed for all those who want to forgo alcohol without missing out on the peach note.

Like the house's pasta, red wine vinegar, and risotto rice, Bellini Zero stands for the same philosophy: few ingredients, carefully combined, clearly recognizable flavor.

Even in broad daylight with bruschetta

A glass of Bellini Zero pairs well with light appetizers like carpaccio or bruschetta, without the alcohol masking the flavor of the dishes.

This is how grape must and peach become a piece of the Venetian bar experience that can be enjoyed even in broad daylight.