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      Wine is made when yeasts „eat“ the sugar from the grapes. A resulting metabolic product is alcohol. This is not only an important preservative but also a flavor carrier and the basis of many aromatic compositions.

      Anyone who is not allowed to enjoy this natural product (anymore) had bad cards for a long time and had to go for fruit juices. But there is a way out of that: "non-alcoholic wines", where you can clearly smell and taste the origin. A Berlin based company has managed to preserve aromas and flavors in the process of dealcoholisation using vacuum distillation.


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