Le Chai Sobre: innovation in de-alcoholisation for the wine industry
A new vision of wine for a changing market
Faced with a worldwide trend towards less alcohol consumption, particularly in spirits and wine, the Vivadour cooperative group is innovative with the launch of Le Chai Sobre. This service unit dedicated to the dealcoholisation of wines, based at Vic-Fezensac (Gers), is a response to a profound change in consumer behaviour and market expectations.
Recognised technical and oenological expertise
Aa a major player in Côtes de Gascogne white wines, renowned for their particularly refined aromatic expression, Vivadour is drawing on its expertise in winemaking and distillation to develop this ambitious project. Le Chai Sobre boasts a complete, modern infrastructure, including a dedicated industrial site in Vic-Fezensac, a COFRAC-accredited development laboratory specialising in wines and spirits, and an experienced team of eight expert oenologists. The facilities can process up to 80 000 hectolitres a year, with high-performance industrial tools spread across several sites in the Gers.
An innovative approach to dealcoholisation
Le Chai Sobre innovation is based on an integrated approach to quality, as Romain Laher, who is in charge of the project, explains: "The idea is not to deal with unsold wines, but to create a genuine winemaking itinerary for quality dealcoholised wines." This approach guarantees the excellence of the final product right from the design stage. Le Chai Sobre offers a comprehensive and flexible service covering the entire value chain, including the treatment of wines from Vivadour production, dealcoholisation services for wines from external customers, and personalised support as required. The project is also part of a sustainable and responsible approach, involving the renovation of a disused winery, the use of existing infrastructure such as stainless steel vats and a cooling unit, and the development of the group's in-house skills.
A response to new consumer trends
Le Chai Sobre was created in response to a number of major societal trends: there has been a steady global reduction in alcohol consumption, accompanied by the growing emerging of alcohol-free alternatives, particularly popular with the younger generation. The consumption of non-alcoholic beverages is becoming more democratic, and this trend is reinforced by a growing awareness of health issues and increased attention to calorie intake and health in general.
Optimised, well thought-out organisation
Le Chai Sobre was developed methodically over two years of preliminary studies, followed by a rigorous selection of equipment at the end of 2023 and the installation of the machines in October 2024 at the Vic-Fezensac site. The subsequent start of production marks the concrete beginning of this innovative initiative in the wine sector. The operational structure of Le Chai Sobre revolves aroung a project manager who coordinates the key aspects: customer relationship management, product innovation through the creation of recipes and production supervision. The project is supported by cutting-edge technical resources, including a COFRAC-accredited laboratory that provides the analytical expertise essential to product quality. A team of qualified oenologists provides expertise during tastings and guarantees rigorous quality control throughout the process. Finally, the Vivadour cooperative's wine merchants play an active role in production, contributing their historic expertise in working with wine.
A conciliatory and ambitious vision
Chai Sobre is positioned as a link between tradition and innovation, as the company emphasises: "We don't want to create an opposition between the world of wine and the world of de-alcoholised wine. We want to keep the love of wine alive. This approach aims to maintain the company's attachment to its terroir and traditional know-how, while responding to new consumer expectations. It also enhances the value of the cooperative's customers' products and adds value to the wine industry as a whole.
