The emergence of nonalcoholic wines is driven by health, economic, and social factors, meeting growing consumer interest in healthier lifestyles. The health benefits of low-alcohol and nonalcoholic wines, particularly cardiovascular health, are increasingly recognized. Winemakers can diversify their product lines using these alternatives, extend their customer base, and contribute to public health. Advanced production techniques such as vacuum distillation, spinning cone columns, and reverse osmosis reduce alcohol content without compromising quality. The expanding market for low-alcohol wines offers significant growth opportunities, enabling winemakers to diversify their revenue streams and enhance profitability. Evolving regulations, especially in Europe, emphasize transparency in labeling and nutritional information, aligned with consumer preferences. Incorporating low-alcohol and nonalcoholic wines is a strategic move for winemakers, ensuring competitiveness and relevance in a changing market.