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CARL JUNG
ALCOHOL FREE
Inspired by expeditions to the Himalayas, which reportedly used rapidly boiling water at extreme altitudes, he succeeded in 1907 with a ground-breaking invention. He developed the vacuum-extraction process. In this process, the alcohol is gently withdrawn from the wine at less than 30 degrees. With aroma recovery, the natural wine aromas are captured. Bouquet and taste are preserved.
It was awarded a patent for its process and thus Carl Jung became the inventor of the de-alcoholized wine.
The passion and years of research on his invention led to further patents that constantly refine the quality and taste of our de-alcoholized wines.
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