Granith

Granith was founded in Saint-Péray, in the Ardèche, by Bertrand Michat and the oenologist Mariela Molinari. Michat says the work began in late 2019, when he started experimenting with recipes aimed at recovering the lingering finish and the not-very-sweet taste of wine, in a creation meant to accompany meals.^[1]

Michat has said that the alcohol-free drinks served in Northern European gastronomic restaurants inspired him to create Granith. More than 150 ingredients were tested before the range was launched.^[1]

Bertrand Michat — co-founder. Michat is a native of Valence and is described by Le Dauphiné as based in Saint-Péray. In a September 2024 interview he said he had worked in the beverage sector for 25 years. He uses verjus — the tart juice extracted from grapes that ripened imperfectly — in his non-alcoholic beverages.^[2],[3]

Mariela Molinari — co-founder. Molinari is an oenologist and co-founded Granith with Michat in Saint-Péray.^[1]

Granith makes drinks intended to hold their place at the table. The house works without dealcoholization and without alcoholic fermentation: the drinks are built from spices and plants rather than from a wine that has had its alcohol removed.^[1],[4]

Granith's lineup comprises three references: Granith Blanc, Granith Rouge and Granith Rosé Pétillant. The range launched with the white and the red, with the rosé added afterwards; the rosé is sparkling. Granith describes its drinks as plant-based and alcohol-free, with Blanc labelled at 0% alcohol and Rosé Pétillant at 0.0%.^{[1],[3],[4],[5],[6],[7],[8]}

Granith builds its blends by infusing and macerating aromatic plants, then combining them with verjus and fruit juices. There is no alcoholic fermentation and no dealcoholization step.^[1]

Verjus as the acid backbone. Verjus, pressed from imperfectly ripened grapes, runs through the range as its acidic component.^[2]

• Granith Blanc — verjus acidity marks the palate.
• Granith Rosé Pétillant — contains verjus, which appears on the palate after the Muscat grape note.

Hand-harvesting and hand-drying. Fig leaves, hand-harvested and hand-dried, are the main ingredient of Granith Rosé Pétillant.

Regional sourcing. Granith Rosé Pétillant's ingredients are 100% sourced in France and 80% in the Drôme-Ardèche; Granith Blanc is produced in France.

• Muscat grape juice — Granith Rosé Pétillant, from the Drôme Mountains.
• Rose geranium — Granith Rosé Pétillant, from the Ardèche.

Across the three references, sugar runs between 1.3 and 3.5 grams per 100 ml. Granith Blanc carries 13 grams of sugar per litre (1.3 g per 100 ml) and 5 kcal per 100 ml; Granith Rosé Pétillant carries 35 grams per litre (3.5 g per 100 ml) and 14 kcal per 100 ml. Both are given a pH of 3.40.^[3]

Granith Blanc. Granith describes Blanc as straw-yellow with golden highlights. On the nose it is said to evoke white flowers — acacia, almond blossom, honeysuckle — and almond, with a hint of citrus (combava, citron) adding freshness and complexity. The palate is described as ample and generous, with woody and spicy notes, verjus acidity and a persistent finish.^[5]

Granith Rosé Pétillant. The rosé is described by Granith as oleander-pink with a slightly coppery hue. Its aroma is said to combine rose and wild-blueberry notes with herbaceous rosemary and geranium. The palate is described as opening on freshly cut grass, followed by Muscat grape and verjus acidity, with blueberry, strawberry, rose and geranium in the finish.

Pairing. For Granith Blanc the producer suggests Royans ravioli, chicken with thyme and lemon, tagliatelle with seafood, Thai cuisine, sushi, Comté, Beaufort, creamy goat cheeses and citrus desserts.