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