In the ever-evolving landscape of beverages, non-alcoholic wine has managed to carve out a prime place, with Domaines Pierre Chavin, a key player based in Béziers in the Hérault region, leading the charge. Their commitment to this sector is reflected in sales now exceeding 50% of their total revenue, a performance that illustrates the growing enthusiasm for this type of consumption. Under the leadership of Mathilde Boulachin, Chavin explores innovative techniques such as vacuum distillation for de-alcoholization, while focusing on the quality of grape varieties like Muscat and Chardonnay. This demanding growth pushes industrialization standards to new frontiers, in search of continuous adaptation.
The trading house Chavin, based in Béziers in the Hérault, sees more than half of its sales now coming from non-alcoholic wine. This booming segment has experienced heightened demand over the past five years, prompting the company to adapt its industrial capabilities to meet this need. Founded by Mathilde Boulachin, Chavin stands out for its expertise in de-alcoholization of wines, using advanced techniques like low-temperature vacuum distillation to preserve aromatic quality.
Despite the high cost of production, Chavin exports its products to 65 countries, testifying to the growing popularity of non-alcoholic wine internationally. In France, although traditional wine consumption has declined, the enthusiasm for non-alcoholic alternatives continues to grow, offering consumers an authentic experience without compromising on taste. Chavin’s success reflects a trend towards modern and responsible consumption, thus transforming the wine industry.
the evolution of the non-alcoholic wine market
The market for non-alcoholic wines is experiencing vibrant expansion, particularly in France. One of the key players in this transformation is undoubtedly the wine and beverage trading company Chavin, located in the Hérault. Since its establishment in 2010, the company has positioned itself as a leader in the non-alcoholic wine market, with more than 50% of its sales representing this particular segment. Such rapid market growth results from an evolution in consumption habits, where moderation has become essential.
Chavin, under the impetus of its president Mathilde Boulachin, saw the opportunity to meet this growing demand for non-alcoholic beverages. The “dry January” concept has become a practice for the company throughout the year. The firm, which has specialized in export, now offers its de-alcoholized wines in no less than 65 countries, showcasing its international success. Chavin’s efforts extend beyond production, also focusing on the constant pursuit of quality in each of its products.
the challenges of producing de-alcoholized wine
Producing a quality de-alcoholized wine is no easy task. The process begins with a rigorous selection of wines that lend themselves best to this process. For this, Chavin ensures it selects specific grape varieties such as Muscat, Sauvignon Blanc, and Cabernet Sauvignon for their balance of acidity and aromatic power. Then comes the crucial de-alcoholization phase, where the company prioritizes sophisticated techniques such as low-temperature vacuum distillation to preserve the delicate aromas of the wine.
the necessity of adaptation in the face of growth
In order to keep pace with a rapidly expanding market, Chavin has had to surround itself with industrial partners capable of meeting its specific needs. De-alcoholization operations require access to specialized production units, located in France and Spain. Beyond this production challenge, it is essential that the wine is perfectly stabilized and bottled according to strict standards, necessitating the use of processes such as passing through pasteurization tunnels. The rapid evolution of the market has left no respite for bottling technologies, and it is crucial for players like Chavin to anticipate and invest to remain at the forefront.
