Carl Jung Strana 1 z 1

German winery that has been producing non-alcoholic still and sparkling wines for over 100 years.

Dr. Carl Jung, a wine merchant and son of a winemaking family from Rheingau, began to ponder the question in the early 20th century: can wine be enjoyed without alcohol? At that time, more and more customers were abstaining from wine for health reasons. But Carl Jung had one idea: wine needs flavor, not alcohol.

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

A patent was granted for this method, making Carl Jung the inventor of non-alcoholic wine.
His passion and years of research into his invention led to further patents that continuously improve the quality and taste of Carl Jung's non-alcoholic wines.