Alessandro Bariè
The ultimate goal of divin is to produce dealcoholised wines of a quality equivalent to or greater than traditional wines"
History
The Loire reinvented
It was in 2018, at Vignobles Villebois, that DIVIN was born, driven by a bold ambition: to innovate around Sauvignon Blanc and explore alcohol-free wines. After launching a first wine seltzer, the brand gradually developed a range of 0.0% dealcoholised wines made from Loire grape varieties such as Chenin, Pinot Noir, and Sauvignon. Today, DIVIN has established itself as a pioneer in terroir dealcoholisation, recognised in France and abroad.
Values
Authenticity at the heart of the vine
DIVIN places authenticity and sustainability at the heart of its approach. It champions respect for the Loire terroir, careful viticultural practices, with no artifice or additives. Each plot is tended with attention to encourage slow ripening, preserve natural aromas, and limit environmental impact. Ethics run as deep as the soil and through the team: transparency, rigour, and a determination to produce dealcoholised wines that retain the soul of traditional wine, while moving towards responsible consumption.
Expertise
From vine to mastered dealcoholisation
DIVIN's expertise rests on complete mastery: from vine to bottle. Across around a hundred hectares in Touraine, plot selection is precise: only slowly ripened grapes with a naturally low sugar content are retained. Harvesting is meticulous, winemaking is careful, and the dealcoholisation process is tailored to each grape variety and each vintage to preserve characteristic aromas. Sometimes several techniques are combined to guarantee balance, freshness, and character, without compromising on flavour.
DIVIN - Portrait
Alessandro Bariè
"My name is Alessandro Bariè, a passionate oenologist who returned to Touraine to bring this project to life at Les Vignobles Villebois. My dream is to reveal what Loire grape varieties can offer, even beyond the realm of alcohol: rich, refined wines, shaped by the terroir. From the very start, I set a high standard for grape selection and for calibrating the dealcoholisation techniques, so that every bottle tells a story of soil, climate, and effort, while celebrating the joy of sharing."