The bet of alcohol -free wine in Switzerland

This collaboration will give birth on March 1 to the first bottles of the winemaker. Two cuvées, a rosé and sparkling throat with thickened rosé. In the process, Marc Vicari sets up the project to create, by early 2026, the first wine centers of wine in Switzerland, supported by multiple collaborations, in particular with the Haute Ecole de Changins: “It’s an alternative Lowering wine sales, but this is not the solution. Disalcoolized wine concerns everyone. The market will be established. I am sure that we are not on a fashion effect. ”
A still uncertain market
But it is in Lutry that Maxime Dizerens is the happy pioneer of quenched wine in Switzerland. This 36-year-old sportsman, owner-manager of J. & M. DIZERENS, has been marketing his first bottles since last fall: “The absolute consumption of wine is only decreasing as the population climbs. The conclusion is quickly found: if we produce the same thing each year, we go in front of major problems. ” During his many trips abroad, Maxime Dizerens became familiar with the threesome wine.
We are in 2023. To quench his wine, Maxime Dizerens invests several tens of thousands of francs and started the experiments in early 2024. The first tests are not conclusive: “We quickly realized the possibilities, but tasteful, we were far from the account. In any case, the disalcoolization generates a loss of aromas. ” Thanks to the vacuum distillation technique (15-16 ° C), Maxime Dizerens approaches the goal last summer and released his first thirsty cuvées: white, rosé and red. Production is done in small doses because not all problems are raised. Starting with the conservation date, limited to twelve-five months for disparaged wine. But also the demand that is not yet established: “Despite its development, alcohol -free beer fails to cross the 10% market share. So for the thirst wine … If we reach 3%one day, we can estimate ourselves happy. I am skeptical, but I hope to be wrong. “
At the gates of Geneva, a small beret placed on the Swiss market. This first castle dedicated to alcohol without alcohol has sealed a partnership with the Lausanne hotel school (EHL). The stake? Develop a premium alcohol -free offer and form the branch to decline its proposals for without fermentation in restaurants. Therefore 0.0%. “We use traditional vinification while ensuring that, throughout the process, there is no alcoholic fermentation,” explains Didier Martinez, ambassador of small beret in the Swiss market. Already present in 50 markets with a white, rosé, red and sparkling range, Petit Béret does not hide its Swiss and foreign ambition; especially in Muslim countries. It remains to be seen whether the request will follow.