Alumni MBA Alums’ Wine Brand Lets You Raise a (Zero-Proof) Glass Stories You May Like ‘Wine Is Not Fungible’: How an Alum’s Firm Made Global Headlines Like a Fine Vintage, Iconic Wines Class Is Aging Splendidly Hosting a Festive Holiday Bash? Here’s Wine 101. Cheers! Launched by a married couple, Napa Valley-based Sovi aims to offer all the taste of the grape—with none of the alcohol By Melissa Newcomb As students on the Hill, Julia Eklund Littauer, MBA ’20, and Alexander Littauer, MBA ’20, enjoyed many social gatherings, drinking wine with friends and classmates—evenings that perhaps, they eventually realized, involved a few too many libations. “When you hang out with other wine people, there’s a bottle per person open on the table at any given time,” says Julia. “We weren’t thinking of going sober, but it’s not a healthy way of living, and it doesn’t feel good.” The couple had come to the Johnson School together from the Napa Valley—where they’d met while working at a large wine company—with the aim of doing something creative and entrepreneurial in the industry after graduation. They ultimately concluded that their desire for a healthier lifestyle dovetailed with a business opportunity: a line of non-alcoholic wines designed to taste as good as their potent counterparts. After graduation, the Littauers founded Sovi, which offers zero-proof versions of classics like a reserve red and a sparking rosé, as well as more whimsical pours, such as its “Wild Child” sparking orange. “Non-alcoholic wine means being able to socialize and drink wine, but not have the effects of alcohol,” says Julia, who was president of the Johnson School’s wine club and, along with her husband, participated in Cuvée, Cornell’s wine education and tasting group. “That was a refreshing idea that appealed to both of us.” Sovi offers zero-proof versions of classics like a reserve red and a sparking rosé, as well as more whimsical pours, such as its 'Wild Child' sparking orange. Production of Sovi’s libations begins with conventional wines from a family-owned vineyard in Northern California. As Julia notes, it’s important to their process that the wine start out strongly flavored—“undrinkably” so, she says—because dealcoholization reduces flavor and body. As she explains, Sovi differs from other brands that start with a wine that has a typical taste, then add sugar and flavorings to compensate for the loss—a distinction that Wired stressed in a review. The wines are available in both cans and bottles. “The best dealcoholized red wine is from Sovi,” the publication says. “Unlike many other NA wines, Sovi’s grapes … are chosen with the intent to dealcoholize. This really makes a difference, because Sovi’s two reds are without a doubt the best of this bunch.” As Julia explains, Sovi differs from other brands that start with a wine that has a typical taste, then add sugar and flavorings to compensate for the loss. Sovi’s bottled wines range in price from $32–42, with cans starting at $32 for a four-pack. Stories You May Like ‘Wine Is Not Fungible’: How an Alum’s Firm Made Global Headlines Like a Fine Vintage, Iconic Wines Class Is Aging Splendidly They can be purchased online or from independent retailers around the country. Sovi's grapes are grown in Clarksburg, CA. The brand has been covered in major media such as Cosmopolitan, Forbes, Tasting Table, and the New York Times, which put its Chenin Blanc on a 2023 list of eight nonalcoholic wines for the Thanksgiving table—noting it “delivers restrained fruit with flavors of Bosc pear and tart green grapes.” But when Sovi launched in 2020, the concept of non-alcoholic wines that could compete with conventional versions on taste—especially in a world-renowned wine region like Napa—had the founders “being looked at like we had three heads,” Julia recalls. The New York Times put its Chenin Blanc on a 2023 list of eight nonalcoholic wines for the Thanksgiving table—noting it 'delivers restrained fruit with flavors of Bosc pear and tart green grapes.' As Alexander observed on the Startup Cornell podcast in 2022: “I think, unfortunately, the category just didn’t have a reputation for quality—and, frankly, it was pretty well deserved. So it’s been really interesting to see it now. One of my good friends who’s a Master of Wine candidate is drinking Sovi.” In a marketing class on the Hill, the pair had learned that non-alcoholic wine was trending in Europe—and that surveys showed that Americans were choosing to drink less frequently. The Littauers have a longtime love of wine. “People want to be social and have wine with dinner or friends, but they have other priorities that they don’t want alcohol conflicting with,” Julia says. “They want to be clear minded, whether it’s that night or the next day.” Half a decade in, the zero-proof movement has continued to gain traction—with mocktails and non-alcoholic options commonly appearing on restaurant menus, and stores stocking more and more options. “It’s about inclusivity,” says Julia. “When others are enjoying an adult beverage, water doesn’t cut it.” (All photos provided.) Published December 1, 2025. Leave a Comment Cancel replyOnce your comment is approved, your email address will not be published. Required fields are marked *Comment * Name * Class Year Email * Save my name, email, and class year in this browser for the next time I comment. Δ Other stories You may like Quizzes & Puzzles How Well Do You Know Your Fictional Cornellians? 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