At the beginning of the 20th century, Dr. Carl Jung a wine merchant and son of a winemaking family from the Rheingau (Germany), busied himself with the question: can wine be enjoyed without alcohol? At the time customers were swearing off wine due to health issues. But Carl Jung had a thought: wine needs taste, not alcohol.
Inspired by expeditions to the Himalayas, which used rapidly boiling water at extreme altitudes, he succeeded in 1907 with a ground-breaking invention – a vacuum extraction process where alcohol is gently withdrawn from the wine at less than 30 degrees. With aroma recovery, the natural wine aromas are captured and bouquet and taste are preserved. It was awarded a patent for its process and Carl Jung became the inventor of the alcohol-free wine.
The passion and years of research on his invention led to further patents that refined the quality and taste of Carl Jung non-alcoholic wines.
This elegant Non-Alcoholic Merlot has a nose full of black cherries with a hint of currant and a long round finish.
Carl Jung Merlot grapes are sourced from the sandy loamy loess soils in Spain. They are ruby red in colour and have a fruity aroma reminiscent of blackberry with a fine tannin structure.
The grape variety produces fruity and full-bodied wines, which after a few years of storage are ready for consumption. The Merlot also benefits from the fact that it harmonizes well with oak, i.e. it is suitable for barrel storage in Barrique.
Carl Jung are the inventors of alcohol-free wines and have been making them for over 100 years.
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At the beginning of the 20th century, Dr. Carl Jung a wine merchant and son of a winemaking family from the Rheingau (Germany), busied himself with the question: can wine be enjoyed without alcohol? At the time customers were swearing off wine due to health issues. But Carl Jung had a thought: wine needs taste, not alcohol.
Inspired by expeditions to the Himalayas, which used rapidly boiling water at extreme altitudes, he succeeded in 1907 with a ground-breaking invention – a vacuum extraction process where alcohol is gently withdrawn from the wine at less than 30 degrees. With aroma recovery, the natural wine aromas are captured and bouquet and taste are preserved. It was awarded a patent for its process and Carl Jung became the inventor of the alcohol-free wine.
The passion and years of research on his invention led to further patents that refined the quality and taste of Carl Jung non-alcoholic wines.
This is our only imported wine, and not without reason. Carl Jung are the inventors of alcohol-free wines and have been making them for over 100 years.
De-alcoholised wines take getting used to, but within the category this is arguably best-in-class.
