Ariel wines are made from premium grapes grown in California, including Cabernet from the Napa Valley and other varietals from Sonoma, Paso Robles and Monterey. Ariel wines are made principally by the usual methods to produce wines with alcohol; skin maceration for the red wines, fermentation to dryness, fining and filtering, then removing the alcohol through a unique cold filtration process before bottling. Other processes of alcohol removal, including the spinning cone method, require some form of heat evaporation process in order to remove the alcohol. Heat damages the natural flavour of the grape.
Only the Ariel process is cold, less than 13°C. The resultant wine is never heated and therefore retains all of the natural flavour of the grapes, with tannin, acid, mouthfeel, texture and the complex flavours achieved through the traditional fermentation and maceration processes used for making wines with alcohol.