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