Carl Jung

The process relies on vacuum distillation at temperatures below 30 degrees Celsius. Vacuum distillation operates at reduced pressure, which lowers the boiling point of liquid and allows alcohol to be separated without the high temperatures that would strip wine of its natural aromatics. A proprietary aroma recovery system captures the aromatic compounds drawn off during distillation and reintroduces them to the finished wine, restoring the bouquet that would otherwise be lost. Carl Jung operates from Schloss Boosenburg in Rüdesheim, a site the family has occupied since 1938, and the business is now managed by the fifth generation of the Jung family.

The family ownership structure, maintained through five generations since 1868, is unusual for a producer at this scale. Most AF wine at similar volumes is produced by larger drinks conglomerates or mainstream wine producers that entered the category as a secondary line. Carl Jung's entire output has been alcohol-free since Carl Jung Jr. patented the process in 1908, which means the brand's identity is not divided between an alcoholic core and an AF extension: it exists entirely within the category it created.

Production runs to over 10 million bottles annually, and the brand exports to more than 30 countries. The range covers an extensive selection of whites, reds, rosés, and sparkling Sekt styles, with certified organic variants across several formats, giving sober-curious wine drinkers a breadth of choice that few dedicated AF producers can match. A dealcoholised wine-based drink infused with natural herbal extracts sits at the more unusual end of the portfolio, moving the range beyond conventional table wine formats.

Carl Jung is available through specialist alcohol-free retailers and mainstream supermarkets across Europe and beyond. The brand has been producing dealcoholised wine since the year the process was first patented, nearly four decades before the broader AF drinks market came into being as a recognisable commercial category.