Carl Jung Mousseux Dry Sekt BIO is a sparkling entry in the brand's alcohol-free range that sets itself apart through its grape blend: Rivaner and Riesling from the Rhine region, rather than the single-variety or Spanish bases used elsewhere in the Carl Jung Sekt line. The dealcoholisation method applied is the vacuum distillation process Dr. Carl Jung patented in 1907 in Rüdesheim am Rhein, which removes alcohol at low temperature to preserve the character of the base wine.