There's a real difference between a wine that's naturally low in alcohol and one that's been mechanically pulled down to get there, and every bottle in this box lands on the natural side of that line.

• Jacquère, the grape behind Mathieu Apffel's Vin de Savoie, grows through the Alps' short, cool season; even fully ripe, it rarely climbs past 11 to 11.5%, because the fruit simply doesn't accumulate more sugar than that.
• Folle Blanche, the grape in Domaine Jean Aubron's Gros Plant, was historically prized for the opposite of ripeness: its naturally low sugar and high acid made it the region's go-to grape for distilling into Cognac and Armagnac, long before it became a dry white wine in its own right.
• Škrlet, native to Croatia's Moslavina hills and the base of Voštinić-Klasnić's white, typically finishes around 10% on its own, a function of the grape rather than the winemaking.
• Casa de Saima's Baga Tonel 10 gets its lighter weight from a winemaking choice, not a machine: shorter maceration and earlier picking on old vines, made specifically to show Baga's fresher, lower-alcohol side instead of its usual tannic, concentrated one.
• Julie Hoch's Sparkling Elderflower is the most literal example of "blending" on this list. She co-ferments Grüner Veltliner must with a hand-picked elderflower tea, and that tea dilutes the alcohol down to roughly 5.5 to 7%, no reverse osmosis required.

Same goal, several different paths: pick the right grape, pick it at the right time, grow it somewhere cool, or blend your way there. What none of these wines do is get stripped down after the fact.