Carl Jung

German winery, which has been producing non-alcoholic still and sparkling wines for more than 100 years.

Dr. Carl Jung, a wine merchant and son of a Rheingau wine family, asked the question at the beginning of the 20th century: can wine be enjoyed without alcohol? At that time, more and more customers renounced wine for health reasons. But Carl Jung had one idea: wine needs taste, not alcohol.

Inspired by expeditions to the Himalayas, which allegedly used rapidly boiling water at extreme altitudes, he made a groundbreaking invention in 1907. He developed a vacuum extraction process. In this process, the alcohol is gently withdrawn from the wine at less than 30 degrees. The bouquet and taste are preserved.

A patent was granted for this process, and Carl Jung became the inventor of non-alcoholic wine.
The passion and years of research into his invention have led to other patents that continually improve the quality and taste of Carl Jung non-alcoholic wines.