Pierre Chavin Zéro Chardonnay was conceived by winemaker Mathilde Boulachin during her pregnancies, when she identified a gap for a premium non-alcoholic wine suited to fine dining. The grapes are harvested at night to take advantage of lower temperatures, when sugar levels are most stable. Dealcoholisation uses spinning cone column distillation, a gentler method than conventional heat-based processes, and includes a further aroma recovery stage: the Chardonnay's volatile scents are captured before dealcoholisation begins and re-infused into the finished wine, recovering complexity that would otherwise be lost. The Zéro Chardonnay is part of a broad Pierre Zéro range and is positioned as the prestige non-alcoholic white, present on the menus of high-end restaurants.