As a renowned grower in the famous Rheingau region of Germany, it is only fitting that Johannes Leitz would first introduce the Riesling as an alcohol removed wine. With its brilliant German acidity and vibrant aroma, Riesling is perfectly suited to the gentle process of alcohol removal. Leitz was the first to demonstrate that high quality raw material makes an important difference in a non-alcoholic wine, and Germany grows the very best! The first patent for alcohol removal under vacuum pressure was given in Germany in 1907 to a small property in the Rheingau, in fact, in Johannes Leitz’s hometown of Rüdesheim. The US was importing de-alcoholized wine from the same property during Prohibition. Since then, advances in technology have allowed for lower temperatures of distillation and the retention of even more of the original character and flavor of the wine. Combined with Johannes’ growing and sourcing of high-quality fruit, the very best non-alcoholic wines are still produced here after over 100 years.
