Made with organic Chardonnay grapes sourced from Eco Terreno Vineyards in Alexander Valley and Lolonis Vineyard in Redwood Valley, Kally is a nonalcoholic wine alternative that blends fruit and botanicals with verjus. Launched in 2022 by Katie and Scott Mitic, the label has found a niche in the growing market for sophisticated, nonalcoholic beverages.
Verjus, the foundation ingredient of the Kally blends, is a tart juice made from young wine grapes and often used in sauces and salad dressings — foods that beg for a burst of brightness.
Piquant without being overly sour, verjus is popular in many wine regions, but remains a bit under the radar as a beverage ingredient.
The Mitics were familiar with verjus for cooking but had never experimented with it in drinks before launching Kally. A bartender friend encouraged them to play around with verjus in nonalcoholic concoctions, calling it a bartender’s best friend.

“It has the same acids and pH as wine with less sweetness, so it’s delicious with a little fruit juice, herbs and sparkling water. It’s kind of magic in a bottle,” says Scott.
Soon, friends and even local chefs began asking for the Mitics’ homemade beverages, and the couple realized they were on to something. “We were like, oh my gosh, this is a business,” says Katie.
The Mitics launched into development, but discovered there are very few commercial verjus suppliers in the U.S. The couple learned to make verjus themselves with grapes they sourced locally and got technical help from Jim Neal of Fusion Verjus in Napa Valley.
The fruit used to make verjus is picked at an earlier stage than fruit used to make wine. The grapes retain a high level of acid, which allows the winemaker to layer other flavors on top. “That allows us to have a spectrum of aromas and flavors that drive the complexity, sophistication and great taste,” explains Scott.

With demand growing, the Mitics reached out to Kyle and Katina Connaughton of Healdsburg’s SingleThread, which has a 10-course food and nonalcoholic beverage pairing on the menu. The Connaughtons know how challenging it can be to create delicious, complex drinks that don’t rely heavily on sweetness.
“We were so impressed with how Kally used verjus to create delicate tannin structures, then conveyed the natural flavors of the ingredients without being overly sweet or syrupy,” says SingleThread’s Kyle Connaughton. The Connaughtons and the Mitics recently collaborated on two beverages using ingredients from the SingleThread farm to create signature flavors.

Kally’s drinks are now served at over a dozen Michelin-starred restaurants across the country, including SingleThread. And while the Mitics didn’t set out to conquer the nonalcoholic beverage market, their timing couldn’t have been better, as the no-alcohol beverage category is on tap to grow significantly in the next few years. “As an entrepreneur, it’s so exciting when you don’t have to sell people on the market opportunity,” says Katie.
“In the beginning, we were a little afraid to call Kally ‘a wine alternative’ because we didn’t want to be measured next to (alcoholic) wine,” she says.
“But the customer response has been overwhelmingly positive. They know it’s different, but it’s really, really good.”

Tasting Notes
Kally’s Early Chardonnay ($39) combines tart verjus with pear juice, chamomile, Meyer lemon, vanilla and thyme to create sunshine on the palate. Bright citrus notes tame the light sweetness, while the chamomile adds a hint of herbaceousness.
The Golden Sparkler ($39) is a sparkling version of the Chardonnay, with bubbles that mimic the mouthfeel and buoyancy of Champagne.
Early Cabernet ($39) is a juicy blend of cherry juice, smoky Lapsang Souchong tea, black pepper and thyme, with vanilla adding a familiar note that recalls wine aged in oak.
The Collaboration Duo ($83) is a limited-edition release of a pair of spritzy, verjus-based beverages created with Kyle and Katina Connaughton of Healdsburg’s SingleThread. Pear Verbena is accented by the earthy citrus of lemon verbena and ginger, while Plum Shiso captures the minty basil qualities of shiso with plum juice and yuzu.
Kally is available at Bottle Barn in Santa Rosa, Wilibees Wine & Spirits in Santa Rosa and Petaluma, and Little Saint in Healdsburg. drinkkally.com