In the Gers, a wine intenut center to adapt to the market

“The customer is waiting for a 0 % wine,” explains Romain Laher, a manager responsible for the sicke in the sober cellar, who was inaugurated last June in Vic-Fezensac, in the Gers.

In this structure. Similarly, he continues, we remove the alcohol molecules while keeping the aromas of the wine, according to a special process developed to adapt to “the growing attraction for a different product”.

The product changes. Therefore, not the method – Gers, wine intenut center adapt

“Vinifications for thirst wines” do not differ fundamentally from those “that we can do for all wines”, observes Frédéric Ben, responsible for winemaking and oenology with sober cellar.

From the selection of lots to the bottling. However, the site was created on the initiative of the Fashion Start-up and the Vivadour group of Viticulturalists of Gers.

Prepared as a traditional wine. In addition, the product sees its alcohol removed by a “new tool” developed “quite recently” which uses “a cold distillation process”, explains Frédéric Ben. And to detail: “We will reduce the gers, wine intenut center adapt pressure within the machine and it will decrease the boiling temperature of alcohol. “This is then removed” at a much lower temperature than on a classic distillation “.

Passing through several stages including the passage of alcohol “to the vapor phase”. this method, unlike the distillation at room temperature, makes it possible to obtain “the best qualities on the musicolized product”. Unique downside, the withdrawal of alcohol strengthens the acidity of the wine, acidity that must be compensated by adding sugar.

The wine sector in difficulty

Around 6,000 hectoliters are produced this year by the sober cellar, which provides growth of 50 % per year. The Center for Désoalcoolization is “very young but in full expansion”. adds Frédéric Ben who hopes that the production capacity of the site can increase up to 80,000 hectoliters per year.

It is in Gascogne. in the Gers, where wines gers, wine intenut center adapt have particular “aromatic profiles”, that the start-up Moderato, specializing in the sale of alcohol-free wine, found the candidates for the creation of the center, says Sébastien Thomas, co-founder of the company.

According to him. the productions of Gros Manseng, Colombard and Sauvignon thus respond to the “cultural and global phenomenon of consumption evolution”.

Since the 1960s. “we are witnessing a continuous drop (of the sale) of wine, which was very important in the 1970s and 80s”, details Pascal Dupeyron, director of the wine sector within the Vivadour group, federating 400 winegrowers of the Gers.

Even today. “despite the notoriety of French wines” and “all the know-how in the country”, this decrease continues over the years “is reflected in a difficulty in selling our wines”.

An alcohol -free solution

By observing “the emergence of disenchantment. especially among young people, for alcoholic beverages”, the Vivadour group began gers, wine intenut center adapt to take an interest in the production of decay wine in 2023.

According to a report by the CNIV (National Committee for Interprofessions of Appellations. IGP), dating from 2022, the consumption of wine should drop by 25 % by 2035, while the world -free wine market in the world is expected to skyrocket, and reach $ 5 billion in 2032 against 1.8 billion in 2022, according to the American company Fact. Mr.

On this market. Moderato sells 50 % of its products in France and 50 % abroad in fifteen countries including Canada, Switzerland, Denmark, but also the United Arab Emirates, according to Sébastien Thomas, who wishes to bring without alcohol “into the family of French excellence”.