Nivers - No. 11

€22,90 €30,53 / l
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Nivers No. 11 is a 0.0% wine proxy from Lyon. Hojicha and Japanese black tea are fermented for a long time and then combined with verjus and osmanthus blossom.

Hojicha. Verjus. Osmanthus blossom.
Fermented and aged for six months, with multi-layered depth.
Delicately sweet extract, roasted aromas and firm body.

Without Alcohol (0.0%)

character
Classic
Progressive

Content: 750 ml
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, i.e., the autumn harvest). The taste has become a favorite. The No. 11 has fermented Hojicha from Yame (Kyushu, Japan) as its base and is refined with verjus and osmanthus blossoms. The latter, incidentally, are said to smell like champagne. I love everything about this drink; somehow, it exudes an idea of new decadence for me – like perhaps all drinks from Nivers. As if they know they are fantastic. No. 11 goes perfectly with all grilled and braised dishes. In this function, it often plays the role we would assign to a red wine. It wants to be drunk with the main course and be the protagonist.

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

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length

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acid

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tannin

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Sugar

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Pearls

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Nivers - No. 11 BEHIND THE SCENES

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.