Eins Zwei Zero

Johannes Leitz took over the estate in 1985 and built its international reputation over the following decades before turning attention to de-alcoholised wine. The impetus came in 2007, when a Norwegian chef approached Leitz seeking a high-quality wine pairing for a seafood menu. That request led to the Eins Zwei Zero AF range, which became one of the earliest serious attempts by an established European winery to produce de-alcoholised wine with genuine food-pairing credentials. Johannes Leitz has since been recognised as one of the first quality-focused winemakers to take de-alcoholised wine seriously, a distinction that gave the label early credibility in a category that spent years struggling to attract producers with established reputations.

The name is a play on the German counting sequence eins, zwei, drei (one, two, three), with "drei" replaced by "zero" to signal the 0.0% positioning.

Alcohol is removed using vacuum distillation at approximately 27°C. Vacuum distillation lowers the air pressure inside the vessel, which reduces the boiling point of alcohol so it can be drawn off at a temperature low enough to preserve the aromatic compounds in the wine that would otherwise be damaged or lost. This process is central to the Eins Zwei Zero identity and underpins the brand's claim to wine-comparable quality.

The range spans still and sparkling wine styles in white and rosé formats, sitting at the premium end of the de-alcoholised wine market. Eins Zwei Zero is distributed internationally through mainstream supermarkets and specialist alcohol-free retailers, giving it one of the wider retail footprints among European de-alcoholised wine labels.

The label's early entry into the category, backed by the Leitz estate's centuries of winemaking experience, has made it a reference point for the sober-curious drinker seeking a de-alcoholised wine that holds its own alongside food.