Carl Jung Riesling Feinherb is the feinherb-style entry in the brand's non-alcoholic white wine range, applying a traditional German semi-dry designation to a Rhine Riesling base. Feinherb sits between the fully dry trocken and the off-dry halbtrocken categories and is a style closely associated with Rhine Riesling production, characterised by residual sugar balanced against the variety's natural acidity. The dealcoholisation process is the vacuum distillation method Dr. Carl Jung patented in 1907 in Rüdesheim am Rhein, which removes alcohol at low temperature. It is the feinherb-designated expression within a range that also includes still dry and sparkling Riesling options.