Nivers

from Lyon, France

The art of blending and fermentation.
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A clear mission from Lyon

Nicolas Verstraete, a sensory enthusiast, passionate taster, and judge at international competitions, sought a beverage of equal merit in fine dining that transcended the usual categories. In 2023, he founded NIVERS with Manon: botanical blends focusing on exceptional teas, the possibilities of fermentation, and an unparalleled sense of complexity.

Double fermentation, staggered extraction, velvety texture

Nivers ferments high-quality tea infusions with a kombucha culture for at least six months. Hot and cold extractions are staggered to develop and balance tannins, umami, and fine acidity. Character and clarity are preserved. The infusions are then blended with verjus from Bordeaux and botanical infusions to create complex profiles. This results in three cuvées with focused texture and length.

Grand Cru. Alcohol-free.

The focus is on Grand Cru teas, curated according to garden, cultivar, altitude, oxidation, and roast level. From Ōita come steamed green teas with a clear umami axis; Hōjicha (roasted green tea) brings gentle roasted notes and a calming effect to the mid-palate; Chinese white tea delivers a delicate oxidation with hints of pear, hay, and pollen.

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NIVERS from Lyon, France, crafts botanical cuvées that unite tea mastery and fermentation into refined non alcoholic wine alternatives. Founder Nicolas Verstraete blends Grand Cru teas from Japan and China with Bordeaux verjus to build layered, gastronomic profiles. Long, controlled fermentations reveal tannin, umami and balanced acidity – structure and clarity in equal measure. Each no/low drink reflects precision and elegance, intended for the table and modern cuisine. Fermented sophistication from France, expressing the new language of alcohol-free pairing.

NIVERS from Lyon stands for botanical blends with precise fermentation and a fine texture. Founder Nicolas Verstraete combines tea culture, wine expertise, and sensory research to create a new generation of non-alcoholic wine alternatives. Grand Cru teas from Japan and China, combined with verjus from Bordeaux and long fermentation processes, result in complex no/low drinks with tannins, umami, and controlled acidity. Each composition is serene, structured, and conceived with gastronomy in mind—fermented elegance from France, crafted for menus, pairings, and conscious enjoyment.