Nivers - No. 11

€22,90 €30,53 / l
Tax included. Shipping calculated at checkout.

Hojicha. Verjuice. Osmanthus flower.
Fermented and aged for six months, profound complexity.
A delicately sweet extract, paired with roasted aromas and a firm body.

Without Alcohol (0.0%)

character
Classic
Progressive

Content: 750 ml

Pickup available at BOTTLESHOP

Usually ready in 5+ days

Wine Proxy

Proxy wines are not dealcoholized wines – and don't want to be seen as wine. They are independent compositions: inspired by wine, but reimagined. Creation instead of withdrawal.

Their complexity arises from fermentation or distillation – sometimes through kombucha or lacto-fermentation, sometimes based on water kefir or other controlled microbial processes. Added to this are tea infusions, juices, fruit extracts, herbs, or spices, which combine like building blocks to create multi-layered structures. The result: a beverage that, in structure, depth, and aroma, is reminiscent of wine – often entirely without grapes.

The focus is on acidity, texture, tannins, and length, supported by a fine balance and controlled sweetness. The best proxy wines can do what great wines can: accompany food, unlock aromas, stimulate – and tell their own story.
A category for the curious.

Free shipping

– from €150 within Austria
– from €200 to Germany
– from €250 to many EU countries

Fast delivery

We pack and ship every parcel personally – for fast delivery in one to three working days with DPD in Austria.

Selection & Expertise

More than 100 carefully curated drinks – all tasted, tested and selected by us according to gastronomic standards.

OUR PERSPECTIVE

At home, we drink Hojicha every day – roasted Sencha (often from the second flush, the autumn harvest). The flavor has become a favorite. No. 11 is based on fermented Hojicha from Yame (Kyushu, Japan) and is refined with verjus and osmanthus blossoms. The latter, by the way, are said to have a hint of champagne. I love everything about this drink; somehow, for me, it exudes a sense of new decadence – like perhaps all Nivers drinks. As if they know they're fantastic. No. 11 pairs wonderfully with all grilled and braised dishes. In fact, it often functions much like we would a red wine. It wants to be drunk with the main course and take center stage.

AVERAGE NUTRITIONAL VALUES

Per 100 ml, Energy: 59 kJ / 14 kcal, Carbohydrate: 3.3 g, of which sugars: 3.3 g, Salt: < 0.01 g. Contains negligible amounts of fat, saturated fatty acids and protein.

vegan

Ingredients

Water, black tea (Benifuuki), roasted green tea (Yabukita / Hojicha), cane sugar, verjus, kombucha culture, natural plant extracts
allergens

Contains no known allergens.
producer:in

Nivers Gastronomy, 12 B Chemin du Maure, 69280 Ste Consorce, France
durability

Unopened, see label for best before date. Once opened, keep refrigerated and consume within 10 days.

PROFILE & STRUCTURE

Body

●●●●○

length

●●●●○

acid

●●●○○

tannin

●●●○○

Sugar

●●●○○

Pearls

●●●○○

Nivers - No. 11 BEHIND THE SCENE'S

PRODUCTION

The base is created through a tea fermentation process lasting several months – this imparts warmth, depth, and a supporting texture. On top of this come two Grand Cru teas from Kyushu: Houjicha Grand Cru – roasted green tea from the Yabukita cultivar – for nuttiness and roasted notes, and Koucha Grand Cru – one of the rare Japanese black teas from the Yame Mountains at approximately 500 meters – for spice, red fruit, and length. This tea architecture is complemented by botanical extracts, including osmanthus blossom. Finally, the ferment, macerates, and verjus are combined and blended in a second, non-alcoholic fermentation.

FOOD PAIRING

OUR RECOMMENDATION FOR Nivers - No. 11

Levantine cuisine

Red Meat & Game

Mature cheese

OCCASION & MOMENT

where Nivers - No. 11 shines
DINNER PARTY
WINTERY & COZY

MORE ABOUT NIVERS

Nivers from Lyon works with teas from exceptional vineyards, pushing the boundaries of tea fermentation. Each cuvée is defined by the character of the tea – its delicate acidity, clear texture, and vibrant presence. The aim is to create beverages that reveal depth and excitement: perfect for sophisticated pairings or for that moment when you simply want something special in your glass.