Pierre Chavin

Pierre Chavin - Wine pleasure at any time

Pierre Chavin is a wine estate in Languedoc-Rousillon. It was founded by Mathilde Boulachin and Fabien Gross in 2010. Boulachin, who was born and raised in Champagne, came up with the idea of creating non-alcoholic wines during her pregnancy, as she was looking for an alternative to water and soft drinks. She was encouraged in her plan during her time in Scandinavia with the 0% rule on the road. However, she did not want to create just any non-alcoholic wine, but a product that did not have to hide from the big premium products of her country of origin. Her expertise in the marketing world helped her build a new brand that was destined for success. Fabien Gross, an oenologist, brought the necessary wine expertise to the company.

The wines of Pierre Chavin

The wines of Pierre Chavin come mainly from the South of France, for example from the Gascogne, Provence and of course the Languedoc. Due to this wide range, Pierre Ch avin has a large selection of terroirs to produce the perfect grapes for the wines. 

In the meantime, Pierre Chavin has also tapped into the market with alcoholic beverages in addition to the non-alcoholic variants. Six wine lines are produced today 

• Pierre Zéro - non-alcoholic wines
• Villa Chavin low alcohol with 8,5 Vol%
• Organic - ecologically produced wines
• Trendy - modern, unconventional wines
• Authentic - wines from the famous terroirs of France
• Iconic - special wines which stand out from the portfolio

So there is something here for every type of wine lover, be it the classic connoisseur with the Authentic or Iconic wines, the nutrition-conscious in the alcohol-free or low-alcohol variants, the environmentally conscious in the Organic range or the experimental with the Trendy range. The latter includes, for example, a wine which is bottled using a new 3D printing process for glass.

Production of Pierre Chavin's non-alcoholic wines

Pierre Zéro wines are produced using traditional winemaking methods, i.e. classic vinification to bring out the wine's key flavours. To remove the alcohol, the centrifugal column method is then used. In this way, no heating is necessary and the wines retain a large part of their aromas. In addition, it is possible to reduce the alcohol content to well below 0.3% by volume, as dealcoholised wines always contain a small amount of residual alcohol. Compared to other processes, this comes very close to the ideal of a completely alcohol-free beverage.