Our expertise
Majolia: the alliance between tradition and modernity.
Majolia innovates with a de-alcoholized Gamay cuvée, preserving all the original aromas thanks to a natural, chemical-free, three-step process.
This approach combines tradition and modernity, offering wine lovers an authentic and refined experience, true to the Beaujolais terroir.
From our roots comes innovation.
Majolia is the brainchild of visionary Amir Bechar. Passionate about oenology and driven by a desire to innovate, he rethought the alcohol-free wine experience, drawing on the excellence of an emblematic terroir.
Majolia relies on close collaboration with winegrowers who have been established for several generations and are the custodians of authentic, recognized know-how. Located on historic lands, their vines give birth to the first cuvées designed exclusively to be sublimated by dealcoholization. Surrounded by a team of experts, Majolia is developing with exacting standards, elegance and a deep respect for France's winegrowing heritage.
Majolia is the audacity to transform an age-old tradition into a new one.new way of enjoying wine, without compromising on authenticity.
Alcohol-free Gamay
Majolia is the first to offer a de-alcoholized Gamay. Rich, authentic and consensual: our product is accessible to all wine lovers and delights all palates.
UNIVERSITY
Majolia is part of a universal approach. We offer a top-of-the-range product that remains accessible and suitable for everyone, from traditional wine lovers to those who follow an alcohol-free lifestyle.
A revolutionary dealcoholization process
In the demanding world of wine, where authenticity and excellence are unshakeable pillars, Majolia stands out with a bold, innovative approach: the de-alcoholization of Gamay. A daring gamble that preserves the soul of the wine, while reinventing the art of tasting it.
De-alcoholizing a wine without altering its character is a challenge that few have successfully met. Majolia's three-step, non-chemical process is the perfect answer. Far from aggressive methods that alter the wine's taste, the technique selected by Majolia ensures optimal preservation of Gamay's original aromas and structure.
3-step process
1. Vacuum distillation
The wine is gently heated to a controlled temperature of 28 to 32 degrees. This process extracts the alcohol while protecting the aromatic integrity of the wine. Unlike conventional techniques, which use high temperatures and risk burning delicate aromas, this vacuum approach enables gentle evaporation, preserving the richness of the Gamay.
2. Flavor recovery
The original Gamay aromas are carefully captured in the distillate using a special resin, before being reintroduced into the wine. This adsorption process, totally free of chemicals, guarantees a faithful reproduction of the aromatic bouquet, where the fruity and floral notes of Gamay come to the fore.
3. Harmonization
Before bottling, a liqueur d'expédition is added to refine the wine's taste balance. Composed mainly of rectified concentrated grape must (MCR), it adjusts the wine's texture and liveliness, while guaranteeing a low sugar content. The result? A de-alcoholized Gamay that's vibrantly aromatic and perfectly structured.
Majolia Le Gamay
The spirit of an emblematic terroir
Majolia selects its cuvées from an emblematic terroir, renowned for generations for the excellence of its Gamay grape variety. This prestigious origin, combined with traditional know-how, enables Majolia to offer a unique dealcoholized wine, with natural elegance and incomparable taste identity.
