Wine with really low Alcohol percent
I imagine that the sweetness is necessary to counterbalance bitterness in less-fermented juice. I grew up not far from Napa and would drink the unfermented options when my parents went wine tasting. It was almost always Gawurtzrameiner, which is very sweet. My family grew a few vines worth of wine grapes and they were awful fresh off the vine. The fermentation process breaks down the unpleasant elements.
tl;dr No. They need to be sweet to be palatable without the extra fermentation.
No. Fermentation occurs when yeasts convert the sugar in the must (grape juice/unfermented wine) into alcohol and carbon dioxide. Sweet wines have the fermentation stopped at some point which leave sugar and means that less alcohol was produced. Fermenting a wine to dryness means that all the sugar was converted to alcohol and carbon dioxide which means that it will have more alcohol by volume.
(In theory one can use less ripe grapes with less sugar to begin with, but just as you wouldn't like eating unripe grapes it doesn't make very good wine.)
Like you mention 12% is about the absolute lowest for a dry wine.
Found this on the web.
-Bartenura Moscato Piemonte (Italian) 6%
-Bartenura Barbera Moscato (Italian) 5%
-Bartenura Malvasia 2006 (Italian) 6%
-Bartenura Freisa d'Asti (Italian) 10%
-Carmel Young Moscato 2006 (Israel) 5.5%
-Carmel Young Carignano 2006 (Israel) 5%
-Freezante Red (Italy) 4%
-Freezante White (Italy) 4.5%
-Farbrengen Melody- (New York) 4%
-Kalil Zion Fine Wine (Israel) 6%
-Kedem Kal (all Kedem brand in 1.5 liter is non Mevushal) 3.5% (New
-Kedem Cream Malaga (New York) 7%
-Kedem Matuk Kal (New york) 4.5%
-Kesser 770 (New York) 9%
-Kinneret Ohra Kal 3% (Israel) 750 ml is Mevushal 1.5 ltr is not
-Moscato di Carmel (Israel) 5.5%
-Rashi Light/Red Concord (New York) 6%