Non-alcoholic wines and non-alcoholic sparkling
wines are not produced from grape juice;
they are produced by dealcoholizing normal wine.

The Carl-Jung-Method of careful dealcoholization was developed in 1908 by Dr. Carl Jung and has since then undergone continuous improvement.

Alcohol is removed from the wine by a special
distillation method at 28░C under vacuum.

The aromatic products are collected separately and
re-introduced into the non-alcoholic wine thereby,
preserving taste, aroma and character of the
original wine.

Non-alcoholic drinks may (by law) not contain more than 0.5% vol alcohol. The non-alcoholic wines of Carl Jung GmbH exhibit a residual alcohol content of max. 0.3 % vol. Normal wine usually contains 10 to 14 % vol alcohol