Red Wines
White Wines
Sparkling Wines
Organic Wines
Rosé Wines
Lagers
Stouts and Ales
Wheat Beers
Fruit Beers
Ciders
Ingredients and nutritionals
De-alcoholised wine, sucrose, carbonic acid, sulphur dioxide, natural peach flavour
(Allergens in bold)
| Per 100 ml | |
Energy | 119.5kJ / 28.5kcal |
Fat | 0g |
of which Saturates | 0g |
Carbohydrates | 6.5g |
of which Sugars | 6.5g |
Protein | 0g |
Salt | <0.1g |
Ingredients and nutritionals
De-alcoholised wine, sucrose, carbonic acid, sulphur dioxide, natural peach flavour
(Allergens in bold)
| Per 100 ml | |
Energy | 119.5kJ / 28.5kcal |
Fat | 0g |
of which Saturates | 0g |
Carbohydrates | 6.5g |
of which Sugars | 6.5g |
Protein | 0g |
Salt | <0.1g |
About Carl Jung
The inventors of alcohol-free wine!
At Boosenburg Castle Carl Jung have dedicated themselves exclusively to alcohol-free wine.
Quality is their top priority.
Their employees, oenologists and the Carl Jung family tradition ensure this.
De-alcoholising wine for over 100 years!
At the beginning of the 20th century, Dr Carl Jung, wine merchant and son of a family of winemakers from the Rheingau, busied himself with the question: can you enjoy wine without alcohol?
The main reason for this was that more and more customers had to renounce wine because of health problems. But Carl Jung was convinced of one thought: Wine needs taste, not alcohol.
The invention that changed drinking
Inspired by Himalayan expeditions that reported rapid boiling water at extreme altitudes, Dr Carl Jung achieved a groundbreaking invention in 1907. He developed the vacuum extraction process.
Using a vacuum, the alcohol is gently removed from the wine at below 30 degrees, leaving less than 0.5% alcohol-by-volume.
With the aroma recovery, the natural wine aromas are captured. The bouquet and taste are retained.
He received a patent for his process and thus became the inventor of alcohol-free wine.
The passion and years of research on his invention led to further patents that continuously refine Carl Jung’s alcohol-free wines in terms of quality and taste.
The invention that
changed drinking
Inspired by Himalayan expeditions that reported rapid boiling water at extreme altitudes, Dr Carl Jung achieved a groundbreaking invention in 1907. He developed the vacuum extraction process.
Using a vacuum, the alcohol is gently removed from the wine at below 30 degrees, leaving less than 0.5% alcohol-by-volume.
With the aroma recovery, the natural wine aromas are captured. The bouquet and taste are retained.
He received a patent for his process and thus became the inventor of alcohol-free wine.
The passion and years of research on his invention led to further patents that continuously refine Carl Jung’s alcohol-free wines in terms of quality and taste.
Remembering their beginnings...
For over 100 years and now in the fifth generation of family ownership, the passion for non-alcoholic wines and sparkling wines has lived on and they still believe in the founder’s original idea…
"Wine needs taste, not alcohol".
...but always looking to the future
Today, non-alcoholic sparkling wine and sparkling wine are produced using the most modern production facilities and new technologies.
With each bottle, Carl Jung convey their specialist knowledge and experience from more than a century
Carl Jung now produce over 10 million bottles every year in many different varieties, including organic wines.
They give people who want to, or have to, forego alcohol a piece of quality of life and a special treat.
